get schooled in beef cuts 101 how to throw a fall dinner party answer the call of chattanooga
icy margaritas & hot salsa tour mexican eats in the queen city
september • october 2016
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inside the butcher shop: beef cuts 101
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chattanooga calling
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Total Wine & More.® The selection is incredible. Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines and 2,500 beers. With over 130 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.™
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how to throw a fall-themed dinner party
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icy margaritas & hot salsa: mexican eats in the queen city
in each issue 06 ripe for the picking
33 places to go, people to see
08 juicy morsels
34 scene around town
wine picks to usher in the cooler weather
five easy ways to make your fall barbecue a smoking success
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seats & eats
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volume 8 • issue 5
creative craft fare awaits you at the mandrake
profiles of passion
selling the sweet stuff: cloister honey offers flavored honeys for the discerning palate
a calendar of local events
check out who’s been out and about
36 local flavor
savory sensations for fall
38 the juice
must-have products, hot topics and more
39 words to live by w w w.epi cu rea n ch a r l otte.com
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TASTE THE UNEXPECTED
dry-aged steaks house-made pastas fresh crudo
RUNNING OUT OF ROOM FOR YOUR VINO?
Let Kate find your perfect villa, complete with wine cellar!
Evoke invites you to take your palate on a culinary tour. The award-winning steakhouse awaits your sensorial discovery.
VOTED CREATIVE LOAFING 2015 BEST STEAKHOUSE, PLACE TO SPLURGE, NEW RESTAURANT + WAITSTAFF •••
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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.
publisher/editor Linda Seligman BREAKFAST • LUNCH • DINNER
555 South McDowell Street | 980 237 5354 EvokeRestaurant.com
associate editor Ashley Blake Summerlin
KATE BRUCE TERRIGNO
REALTOR | BROKER kterrigno@dmahomes.com c: 631.903.3021
contributing editor Kate Bruce kate@epicureancharlotte.com media editor Courtney Matinata
design & production Ashley Blake Summerlin ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 contributing writers John Brady, Zenda Douglas, Yvonne Ely, Courtney Matinata, Rachael White, Emily Williams contributing photographers Jason Ackerman, Babalu Tapas & Tacos, Chattanooga Area Convention & Visitors Bureau, Cloister Honey, Courtney Matinata
cover image Joshua Resnick/Shutterstock.com
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volume 8 • issue 5
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ripe for the picking
ripe for the picking Thomas Camps of Carolina Prime Steakhouse is enjoying the 2014 Sonoma-Cutrer Russian River Ranches Chardonnay.
Courtney Flewellinz of Total Wine & More favors the 2014 Oak Ridge Winery Ancient Vine Zinfandel, Lodi. Bottle $14.49
Bottle $38.00
Notes of blackberry, Dutch chocolate, raspberry, vanilla, caramel and subtle touches of black pepper burst out of the glass for this Zinfandel with a round, soft, voluptuous mouth-feel that delivers a broad, full presence. Subtle tannins offer a velvety texture and finish.
True to the Russian River Ranches style, this wine is beautifully focused with a nice, bright acidity balanced by a long finish and a light mid-palate creaminess. This vintage is very aromatic and fruit forward with crisp and zesty flavors of lemon drop, green apple, white peach and lychee accented with a nice barrel spice and persistent lime.
Dylan George of Pasta & Provisions' No. 1 favorite for the cooler months is Fèlsina Berardenga Rancia, Chianti Classico Riserva DOCG. Bottle $23.99
Ruby red with deep intensity and hue, this wine features fruity, fine and elegant aromas dominated by wild berries, along with array of spicy notes. Fruity on the palate, it boasts good tannins and a lingering finish.
Patrick Denetre of Café Monte French Restaurant and Bistro recommends the 2013 Clos La Coutale Vin de Cahors AOC. Bottle $40.00
Dark ruby in color with a pink rim, this bold red presents raspberries, plums, licorice, leather and earth on the nose. A dry, fruit-forward, full-bodied palate of dark cherries, raspberries, blueberries, spices and white pepper complements the assertive tannins and long finish.
Ralph LaShelle of Healthy Home Market recommends the 2013 Edmeades Mendocino County Zinfandel.
Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse recommends the 2015 Moillard Les Violettes Côtes du Rhône Rosé for your fall patio drinking.
Bottle $15.99
Offering plenty of Zinny character, it’s dry and brisk in the mouth with cleansing acidity, soft tannins and rich flavors of dusty baking spices, blackberry purée, cherry compote, cola, shaved dark chocolate, red licorice and a savory coating of toasted cedar wood. It’s a great accompaniment to barbecue, game, roasted chicken, stews and lasagna. Matthew Matinata of Old Stone Steakhouse highly recommends the 2014 'The Ned' Marlborough, New Zealand Pinot Grisfor your fall dining. Glass $10.00, Bottle $40.00
This punchy New Zealand Pinot Grigio makes the Italian original look like a watery impostor. With 14 percent ABV, this faintly salmon-pinkhued white wine has lashings of rich, exotic rose, pear and honeysuckle-perfumed fruit, plus a long, lingering, spice-infused finish.
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Glass $8.00, Bottle $32.00
Medium-bodied and dry, it boasts wild berries on the nose with floral hints. Supple and easy to drink with high-toned red fruit and fresh acidity, the finish is clean with notes of watermelon and cherry.
The growing craft scene in the Queen City is making its mark all over town. This issue, I was on the hunt for something more than just a creative cocktail ... I wanted an innovative experience. Well, Epicurean readers, you’re in luck, because I’ve found it. A refreshing new competitor has come to town that is clearly here to stay.
drinks with kate
by kate bruce
Introducing Doc Porter’s Distillery in South End. A grain-toglass operation that boasts all things local, Doc Porter’s is setting a new standard when it comes to gin and vodka. The vodka is made from North Carolina wheat that’s milled on-site at their local distillery. Doc’s gin follows suit without skipping a beat, made with a 100 percent North Carolina wheat grain-to-glass base. The gin is then vapor infused with hand-selected spices and herbs. Boasting flavors of chamomile, cucumber and grapefruit, this spirit is much more than your average joe. There’s nothing traditional about it; each offers flavors of vibrancy accompanied by a silky, smooth finish. Recently, I ventured on a tasting tour at Doc Porter’s, and the experience—from beginning to end—was one of a kind. You enter into their dimly-lit tasting room lined with reclaimed wood along with accents of fresh spices and herbs, same that go into each and every batch of their spirits. The feeling is intimate, cozy and accompanied by a view of barrels working on a high wheat bourbon that will be ready just in time for the holidays. This is a family run operation, and you can feel the importance of the local flare that it offers. This distillery prides itself on being under 40 miles away from their local growing grains and working to making a difference. One thousand gallons of mash is sent back to local farms each month to feed livestock, but that’s just one of the many things you’ll discover. Doc Porter’s is all about tasting the local difference and indulging in a spirit that is full of Charlotte flavors. And boy, if I do say so myself, drinking local never tasted so good! Until next time … cheers and enjoy!
Don’t let tonight’s dinner be tomorrow’s fragrance.
Bradley McClain of Good Food on Montford suggests the Ancient Peaks Paso Robles Renegade 2013 with your meal. Bottle $53.00
The 2013 Renegade is loaded with heady aromas of boysenberry, blueberry, violets, tobacco and roast coffee. Luscious flavors of blackberry, cola and vanilla cream unfold with suggestions of savory smokiness and spice. A mouthfilling texture delivers plump tannins on a bold, lavish finish.
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juicy morsels
five easy ways to make your fall barbecue a smoking success
reprinted with permission from brandpoint
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outhwatering meats, refreshing drinks, a chill atmosphere and great company … what better way to enjoy fall than with your favorite people at a barbecue? There are dozens of ways to host a memorable barbecue in your own backyard or at the dinner table. And for busy families on the run, there are plenty of easy tips and hacks to save time and ensure your gathering is an all-around great time. Celebrate a season of barbecue with these five simple tips.
cut down on prep time with easy-to-make food options
choose the perfect pairings
Whether you make pulled pork or brisket sandwiches, pair meats with baked beans, use them in a salad, or let the barbecue stand alone, you can expect your main dish to be a huge hit among guests by following these tips. When you have delicious barbecue pork, brisket or chicken, let that star shine. Only serve one or two complementary
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keep drinks simple
You don’t have to buy several brands of soda or mix up fancy cocktails for thirsty guests. Just serve a fresh pitcher of homemade lemonade, toss in a few sprigs of fresh thyme and offer an adult version as well with your favorite libation. Also have a pitcher of cool water on hand (consider adding some fun refreshers like sliced strawberries and mint) to ensure everyone stays hydrated.
add energy with a lively playlist
A music playlist is an easy way to turn your party up a notch, and it doesn’t require you to spend a lot of money, if any at all. Select your favorite outdoor jams or reminisce on your glory days with nostalgic hits. You can even add a few festive songs, like Tim McGraw’s “Something Like That” and Memphis Minnie’s “Pig Meat On the Line” to your playlist just for fun!
keep kids (and adults!) entertained
It’s easy to keep the kids distracted with a few activities and games on hand. Have a little plastic tub filled with kid’s water squirters or water balloons, and allow some space in the backyard for play. (Be sure to keep towels on hand for drying off!) Fill a basket with other goodies like bubbles, jump ropes and sidewalk chalk, or set up or spray paint Twister on your lawn and put out a bean bag toss game. Another activity? Simply cut open a watermelon and let the seed-spitting contest begin!E volume 8 • issue 5
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If you want truly authentic-tasting barbecue, you can't speed up the slow-cook process. You can, however, let someone else do most of the work. Buying meat that’s already been cooked slow and low for hours cuts down on prep and cleaning time, while still letting you, your family and your friends savor (and devour!) delicious barbecue. Check out the frozen aisle of your local grocery store for quality, pre-prepared products like Farm Rich Smokehouse Barbecue, a line of hickory-smoked, gluten-free barbecue in beef, pork and chicken dry rub and sauced varieties. If you want to tackle the grill yourself, let Dr. Barbecue help you out. E. Lee Wiley, Ph.D., Principal Scientist, Research and Development for Farm Rich Smokehouse Barbecue in Gallatin, TN, offers a few basic prep tips: “Start with quality pork picnic shoulders or Boston butts, and rub the raw meat down with coarse salt and coarse ground black pepper to taste. Choose a wood type of your liking, such as hickory, mesquite, apple or alder. Slow cook and smoke the rubbed meat at 225 degrees for six to eight hours, depending on the meat’s thickness. For brisket, start with good, quality beef and don’t trim the fat before you smoke or cook, as it helps keep the meat moist. Inject a marinade into the meat before cooking, and then cook at 225 degrees for 10 to 12 hours.”
sides and one memorable dessert to complete the meal. Libbie Summers, author of The Whole Hog Cookbook, adds, “Backyard barbecues are meant to be casual, so make everything ῾help yourself ’ from drinks to dessert. Also, don’t offer a lot of different food choices—just make everything delicious!” A chilled pasta salad and fresh grilled corn on the cob go well with barbecue and are simple to make. You could also let your guests customize sandwiches by putting out a few easy toppings such as coleslaw, fresh garden tomatoes, crispy breaded onion rings or even fried pickles. For that special sweet ending, cookie ice cream sandwiches are a big hit and take practically no time to make. Just grab your favorite ice cream, soften it and place between home-baked or pre-made cookies or wafers, and then put in the freezer until ready to eat.
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seats & eats
poke stack
creative craft fare awaits you at the mandrake
pear and arugula salad
article and images by courtney matinata
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triving to switch up your Uptown dining routine? The Mandrake, an eclectic gastropub at the corner of Mint and West Trade Street, is the cure to satisfy your craft food curiosity. A fast growing trend among the modern day restaurant scene, gastropubs combine upscale cooking with the casual experience of a pub. It seems it would be a tough niche to crack in a city stamped by popular small plate and specialty cocktail establishments. The Mandrake, however, has taken the strong strides necessary to do it right, offering up a diverse menu full of unpredictable flavor combinations that will exceed your taste bud expectations. Jose Garcia founded The Mandrake in the fall of 2014, taking over a location several establishments had previously called home. As the owner of two prosperous 1900 Mexican Grill restaurants, Garcia is familiar with the industry and understands the challenges that lead to success. Since its opening, in fact, The Mandrake has gained recognition as Charlotte Magazine’s 2016 award winner for both Best Restaurant and Best New Restaurant. This particular area of Third Ward has grown to become one of the most active areas of Uptown. Sitting within steps of BB&T Ballpark, just blocks from Bank of America Stadium and surrounded by constant corporate and residential development, The Mandrake has put down its roots in promising city soil. Whether it’s a quick bite before a ball
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game or a few fancy drinks after work, Uptown diners can now find the sweet spot they’re after for a contemporary culinary concept within a relaxed and intimate atmosphere. Occupying the first floor of Trademark Condos, the Mandrake welcomes you with a sprawling street-side patio that bares beautiful skyline sights overhead. Inside, a backdrop of bamboo trees and large canvas paintings accompany wicker seating and dark wood tabletops that hint at the variety of cuisine you’re soon to sample, from Southern to Asian-inspired dishes. “We’re about thinking outside the box,” shares General Manager Tori Bagdoian on what sets them apart in the realm of hand-crafted cuisine. The Mandrake is always changing things up, and the kitchen is constantly experimenting with unexpected ingredients and worldly influences to continually keep you guessing. At lunch, young business professionals flock from nearby offices, in large part due to a menu that can appeal to groups with a wide range of desires. With something to satisfy every appetite, whether it be one of the light tapas to get through the next hour or two (like the beloved rangoons) or a more substantial lunch offering to make it all day (lobster mac n’ cheese, anyone?), you’ve come to the right place. The flatbreads tend to be the chosen favorite for the afternoon hours, with the barbecue chicken or lobster selections being definite crowd pleasers. epicurean charlotte food & wine
lamb belly
the mandrake moon pie bread pudding
seared scallops
Come evening, be prepared to fill your belly with more innovative, chef-inspired creations. (Just expect largerthan-average portions if you come across the current small plates section; you’ll find most generous enough to enjoy as your entrée.) We recommend starting off your dining experience with the acclaimed Brussels sprouts infused with a lemon-ginger vinaigrette, or take a stab at the poke stack, a light and refreshing starter course layered with fresh tuna, watermelon bits, jalapeño, avocado and sesame seeds, topped off with crispy wontons to perfectly balance out the blend. If greens are more your preference, the pear and arugula salad is definitely the dish to get you going—a sweet blend of goat cheese, pecans and cranberries supplemented by an ideal amount of kick courtesy of a maple-cayenne vinaigrette. For the main course, snag the seared scallops served over a bed of creamy risotto speckled with fresh Granny Smith apples and crunchy walnuts, or the tender lamb belly drizzled in sweet peach glaze atop a silky sheet of turnip purée. You certainly can’t go wrong with either. Last, but not least, we recommend that you take a bite out of the moon pie bread pudding before you leave. volume 8 • issue 5
333 west trade street • charlotte 704.370.3006 • www.themandrakeclt.com
Made in-house, this brownie-cake mix is melt-in-yourmouth perfection. Make sure to complement your meal with a one-of-a-kind concoction, like the Bucking Mule or Cucumber-Ginger Margarita, drinks that have been generated by Garcia himself. We tend to believe nothing goes better with craft food than a craft cocktail, but if wine or beer is more your style, that’s okay too. With a list designed to please all preferences, you have your choice at over 40 types of wine and 30 different kinds of craft beer. Since the menu changes seasonally with the use of local ingredients, make sure to stop in soon for the aforementioned dishes! You’ll come across some great daily specials while you’re at it. Add Taco Tuesday into your weekly schedule, take advantage of Wednesdays $3 draft beers or enjoy half-priced wine and live music on Thursday. If it’s a delectable brunch you’re after to kick off your Sundays, The Mandrake’s got you covered there too. From alternating stuffed French Toast selections to Adult Grilled Cheese stocked with goat cheese, bacon and fig, you’ve come to the right place for your feast.E w w w.epi cu rea n ch a r l otte.com
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profiles of passion
selling the sweet stuff
by emily williams images courtesy cloister honey
cloister honey offers flavored honeys for the discerning palate
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hen you think about some of your pantry cabinet staples, what comes to mind? Flour, olive oil and baking powder will probably pop up, but what about sweeteners? Consider that teddy-bear shaped bottle of standard honey you no doubt have hidden in the back. It probably makes an appearance a few times a year: for cups of hot tea to soothe a sore throat during cold season or as a complement to cornbread muffins. But for everyday cooking? Maybe not so much. Get one taste of locally-produced Cloister Honey, however, and you’ll want to start using the brand’s many tongue-tickling varieties for more culinary pursuits than just muffins. With husband and wife team Joanne and Randall York at the helm, Cloister Honey is a Charlotte-based alternative to your usual mainstream, store-bought honey, offering unique flavors you probably won’t find anywhere else. Whether you’re in the mood for a butter-like whipped honey (a process that prevents the formation of larger crystals, resulting in a creamier consistency), the clarity of a traditional honey like Wildflower or something more adventurous (a bourbon or chipotle pepper-infusion, anyone?), the cooking and food flavoring possibilities are endless. The business got started when Joanne bought her husband Randall a beehive as a Christmas gift in 2007 for a new hobby. “I took a class the following January with the Mecklenburg County Beekeepers Association, and I really enjoyed it,” says Randall. “We added more hives, and by the end of the year, we had progressed to owning five.” The Yorks started handing out honey to neighbors as their operations grew to a dozen hives, and people began asking for more than just a few jars. They then decided it was time to start selling it. “Honey really is a dime a dozen, especially in the Charlotte area,” says Joanne. “A lot of local beekeepers are school teachers who have time off during the summer— the prime season for honey production—to pursue their hobby. They also sell their honey, of course, so we had a lot of competition. We weren’t unusual in the market.” So the Yorks began brainstorming ways they could sell their honey and stand out from the crowd. They came up with phenomenal flavors that are truly stunning in their taste and quality. Cinnamon has remained their best seller for the past eight years, which Joanne attests to its universal appeal. “It touches every age, from children putting it on bananas to adults dabbing it on sweet potatoes or hot oatmeal.” But that’s only the beginning. Want a delightful spread for warm dinner rolls on a brisk fall evening? The whipped pumpkin spice has you covered. Or a chocolatey, healthy dip for cookies? Try the whipped
epicurean charlotte food & wine
cocoa. For more savory palates, a bourbon-infused honey is the perfect glaze for turkey, ham or salmon, while the Arbol pepper-infused honey can be drizzled over cheeses or vegetables for a spicy-sweet kick. These honeys are definitely meant for cooking and experimenting. Even their traditional honey is to die for, but these are not just your typical old-fashioned flavors, despite their simplicity. Strong notes of citrus can truly be tasted in the Orange Blossom, while the Wildflower and Sourwood each have their own floral, earthy tastes that shine through like Southern sunshine on a summer’s day. The quality is in the balanced, bold flavor, neither dulled nor hidden, and the sweetness remains intact while the spices or herbs have their say. This is due to the fact that the Yorks’ honey is not pasteurized or sullied by artificial ingredients of any kind, which sets them apart from mainstream competition. Joanne points out, “Most of what everyone considers commercial grade honey is actually from another country, usually imported from South America. That honey is usually heated and pasteurized to achieve a consistent color and flavor. Sometimes, the honey will be reduced dramatically and sweetened with high-fructose corn syrup. But our honey usually has just one added ingredient: Arbol pepper, lavender or cinnamon. We use no oils, extracts or flavorings. It’s all pure and natural. Nothing artificial and not pasteurized, which is why each of our honeys is a different color.” The Yorks’ operations are based in their warehouse in NoDa. Everything is done in small batches, with Joanne and Randall using a very hands-on approach. They taste every batch and are there overseeing operations “from bee to bottle,” as they describe it. The couple, along with a small bevy of employees, work to distribute their nectar to local specialty food stores such as Whole Foods, Reid’s Fine Foods and the Savory Spice Shop, among many others. With their brand sold in over 400 stores (including the outdoor lifestyle catalog L.L. Bean), where would they like to go next? Would branching out even further around across the globe suit them? Maybe so, they say, but they caution against losing the niche into which they have nestled. “We believe in grassroots efforts,” says Joanne. “We know that it’s going to be a slow process because we’re in the specialty and gourmet food category. We’re not a commodity, and we like being in the market we’re in, as many owners of stores are also small business owners. So we’d love to grow, but we’re definitely comfortable where we are.” If you want to reinstate a yummy, underused asset to your kitchen, start thinking outside the box (or jar in this case). Cloister Honey is waiting for you to explore!E sep temb er • octob er 2 016
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inside the butcher shop: beef cuts 101 by john brady reprinted with permission from www.mensium.com
i photographyfirm/shutterstock.com
t’s a fact we all know, but often choose to ignore: the juicy grass-finished beef steak on our plate was once part of a bovine. At the farm, we strive to make our animals comfortable and content so that they will grow and develop in a stress-free environment. This is good for the animal, the forages, the land and for the farmer. The cycle of life moves along until the measure of creation is fulfilled for the animal—and we omnivores continue that cycle at the dinner table.
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A significant part of the field-to-fork process in the meat industry is the butchering of an animal. So I spent some time with my butcher the other day in order to share a behind-thescenes look at butchering. The cutting of meat is somewhat of an art form, with lots of cultural variations. The standard American cuts that you see at the grocery store or on a chart tell only part of the story. Meat cutting is the art of identifying and separating the muscle groups from the bones and sinews. Once the muscle groups are separated, they can be sliced and trimmed into the familiar cuts of beef. Here’s a look at some of the most interesting beef cuts.
the t-bone This cut comes from the front of the back half of the spinal column and ribs, the area is known as the loin. There are three main muscle groups involved. Depending on the cutting of this section, the butcher can produce a porterhouse, T-bone or strip steak. By removing the bone, he can get a New York strip and tenderloin steak or filet (as in filet mignon). Surely every beef eater has had a T-bone steak and noticed the difference on each side of the T. The small side is more tender and less fatty. Taken alone, that piece is actually the tenderloin. The tougher and larger side of the T is the strip steak, or, without the bone, a New York strip steak. A porterhouse steak is the largest cut from this part of the animal and is larger because there is a third muscle group on the large side of the T, which is small and quite tender. Only four or five steaks cut from this area will qualify as porterhouse because the muscle is small and runs out as the meat section tapers smaller.
The most interesting cut in this area is the tri-tip. This is a triangular muscle right at the bottom of the sirloin area, similar in size to the animal’s heart. The tri-tip is one of the best lean cuts because it is fairly tender. It can be grilled whole or cut into steaks. There are only two of these on the whole cow.
the thin muscles The thin muscles are found on the underside of the cow, and from this area we get cuts such as brisket, skirt steak and flank steak. One common use of brisket is corned beef. Properly marinated and cooked, it also makes a wonderful roast-style cut. The skirt and flank are very thin pieces of meat, which, ideally, should be marinated before grilling, then sliced into strips for flavorful fajitas. All of these cuts can also be cured into beef bacon or pastrami.
the rib-eye The rib-eye is my favorite steak. These cuts come from the back and rib section right in front of the T-bone area. Made into steaks with the bone in, it’s a rib steak, or de-boned, it’s a rib-eye steak. Either way, it’s tender and flavorful and has just the right amount of fat. A rib-eye steak is great for grilling or broiling. If this area isn’t cut into steaks, it will be cut as a bone-in or boneless rib roast. Sometimes this is referred to as prime rib, which may or may not be accurate; in the strict sense of the usage, this cut is only considered prime rib if it has been graded “prime” by a USDA inspector. When the word “prime” is used in this official sense, it means that there is a heavier internal fat content (aka marbling). Somehow, “choice rib” doesn’t have the same ring to it, but a rib roast graded to the USDA choice standard is pretty darn good if cooked properly.
the front section Niloo/shutterstock.com; casanisa/shutterstock.com; photographyfirm/shutterstock.com
the lean cuts The large muscles at the rear of the cow provide the leanest cuts of beef. Sirloin steak is probably the most well-known cut, followed by rump roast. The rear-most muscle or round is most often cut into strips for fajita meat or stir-fry pieces. It can also be used to create round steak or kebab chunks.
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The front section of a cow is also known as chuck. The most common usage is for chuck roast or pot roast, which are usually slow cooked to tenderize the meat. The meat from the front section is a little tougher because it’s cut from muscles that are used a lot. However, there is also a lot of beef flavor for the same reason. One of the most flavorful steaks from the whole cow is a chuck-eye steak. It’s not very popular, probably because sometimes it can be kind of tough. This varies from one animal to the next, however, and the degree of toughness is not as predictable as tenderness measures on other steak cuts. Chuck steaks should be cut thin, perhaps tenderized, and not overcooked. The flavor can’t be beat.
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So there you have it. Work with your local butcher to get your favorite cuts!E John Brady is one of a now-rare breed of farmer-ranchers who comes from an unbroken chain of family farmers going back multiple generations. He is the third generation currently farming the same land in Idaho.
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chattanooga calling by zenda douglas
images courtesy chattanooga area convention & visitors bureau
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isitors to Chattanooga, TN, have many options for taking in the sights of this vibrant city—by foot from the top of a mountain, by riverboat tour, by car or by train. From the See Seven States Overlook, visitors can see breathtaking views of parts of Tennessee, Alabama, Georgia, South Carolina, North Carolina, Virginia and Kentucky. This is just one of the activities that make a visit to Chattanooga special. Chattanooga is a centrally-located Southeast city, which sits at the intersections of I-75, I-24 and I-59. Much of the city’s history relates to the pristine river that runs through it, and many of today’s attractions and activities lie along the expansive downtown riverfront.
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Downtown is designed to be extremely walkable. Be sure to stroll along one of the longest pedestrian bridges in the world, which connects the North and South shores as well as a 13-mile riverwalk. There’s also a free electric shuttle, which covers all of downtown and connects to the Northshore. The South’s first citywide bike share system is here, with 300 bikes at 35 locations throughout the city. You can also find entertainment, attractions, shopping, dining and lodging to meet any taste and interest. On Sundays, follow the aroma of fresh bread coming from the open-air market at the First Tennessee Pavilion to find locally-grown produce, artisan crafts and live music. Hop the Double Decker bus for an EATS Food Tour and get acquainted with downtown and its remarkable culinary scene. Tours includes visits to some of Chattanooga’s most popular restaurants. Families and children will thrill at Lake Winnepesaukah’s new five-acre water park, “Soak Ya!” featuring a lazy river, wave lagoon, a variety of slides and a splash park for young children. Since 1925, Lake Winnepesaukah has grown from a swimming, boating and picnicking destination to become one of the South’s favorite family amusement parks. Save time to visit the very enlightening Hunter Museum of American Art, which is built on a 90-foot limestone bluff overlooking the Tennessee River and showcases 100 years of architecture in addition to one of the finest collections of American art in the Southeast. The impressive Tennessee Aquarium invites you to discover
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penguins, sharks, alligators, otters and more. There’s also a butterfly garden there. Grab a cup of coffee and meander through the Bluff View Art District. Put on your walking shoes and visit Ruby Falls, an underground waterfall, and Rock City Gardens. Join the thousands of visitors who arrive in Chattanooga in time for one of the city’s colorful festivals. 4 Bridges Arts Festival, a nationally-ranked arts festival, features exceptional visual and fine art as well as an art market. Chattanooga loves music, and you’ll find plenty at the Jazzanooga Music Festival and the huge Riverbend Music Festival. Bluegrass music is at its very best on the newly-revitalized riverfront with the 3 Sisters Music Festival. Autumn leafers can enjoy a ride on the Tennessee Valley Railroad, or if you prefer to see your foliage afloat, take in a fall leaf cruise on the Southern Belle Riverboat. A special part of any Chattanooga visit will be your temporary home in one of the city’s unique hotels or bed and breakfast inns. From a AAA four-diamond hotel to the historic Chattanooga Choo-Choo sleeper car, a docked riverboat to a bluff overlooking the river, you can find it all in Chattanooga. Indulge yourself at the four-diamond Chattanoogan Hotel, an urban hotel located in the heart of downtown with spectacular views of Lookout Mountain. The Chattanoogan prides itself on beautiful accommodations and flawless service. With its romantic décor, it’s the perfect spot for wedding parties and special occasions. Find tranquility at the relaxing day spa providing rejuvenating and therapeutic body treatments. volume 8 • issue 5
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edible chattanooga With all this activity, hunger will inevitably set in. You won’t be disappointed at the dining choices available in Chattanooga, as the city has truly come into its own with a wide array of casual to fine dining restaurants, many of which are chef owned. Here are a few ideas to whet your appetite. Enjoy contemporary comfort food at The Blue Plate. The “Blue Plate Special” dates back to the early days of American diners when a blue partitioned plate was reserved for the diner’s daily special. Today, this popular restaurant is serving up made-from-scratch specialty dishes, and every plate is blue. Supporting local farms and suppliers, The Blue Plate serves the best from Bluff View Bakery, Niedlov’s Bakery, Coldstone Creamery, River Ridge Farms and Stone Cup Coffee, some of Chattanooga’s finest culinary establishments. Enjoy the classics, like the big breakfast burrito or buttermilk fried chicken. Farm-fresh cuisine is what it’s all about at The Feed Co. Table and Tavern, a neighborhood restaurant located in Chattanooga’s thriving Southside. The Feed Co. offers a combination of tavern and family dining within an award-winning interior that pays tribute to the historic Chattanooga’s Seed-Feed Supply Co. The restaurant is, at the same time, cozy and elegant, with rustic finishes. Don’t miss out on the Cornmeal Fried Catfish or the Short Rib Pot Roast served with buttermilk whipped potatoes, whiskey glazed carrots and tobacco onions. For a dress-up night on the town and exciting fine dining, visit Easy Bistro, located in what was the world’s first Coca-Cola bottling plant building. Its beautiful interior promises an equally inspired meal influenced by classic French fare and the fresh flavors of the chef ’s native New Orleans. Re-imagined for Southeast Tennessee, the creative menu options are made with ingredients raised and grown at local farms. The backlit bar features a nationally-recognized cocktail program and wine list of 250 bottles from around the world, with a focus on France and California. Start your meal with oysters, charcuterie or cheese, and meander through an enticing selection of small and medium plates. Tease your appetite until you arrive at the main courses, which include rabbit, red snapper and prime rib-eye.
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Broad Street Grille (BSG), tucked inside the refined Chattanoogan Hotel, offers inventive Southern regional cuisine from local growers and purveyors. Whether meeting friends or colleagues after work, casual dining with family or enjoying a business dinner, BSG is an excellent destination for great food and comfort. Innovative cuisine is composed of prime meats and sustainable seafood, house made pastas, farm fresh produce, local artisan breads and signature side dishes. Find a seat at the chef ’s table for a special dining experience, and save room for their OMG! (Oh My Gooey!) dessert. BSG also serves delicious breakfast and lunch buffets in addition to award-winning Sunday Brunches. For 24 years, the 212 Market Restaurant, a downtown eatery, has been serving wonderful farm-to-table food to both residents and tourists of Tennessee. The state’s first Certified Green Restaurant, located in a former Studebaker dealership building, helped to energize Chattanooga’s downtown business development. Serving up grass-fed burgers and bison rib-eyes is their forte. From the fried green tomatoes to the watermelon and feta salad to the all-natural filet mignon, diners will enjoy this home-grown feast. When dinner can only be true rustic Italian, you must be off to Alleia. Situated in Chattanooga’s rejuvenated Southside neighborhood, Alleia incorporates exceptional ingredients imported from Italy and the highest quality produce from local farms. Alleia features seven types of house made pasta and a custom brick oven that reaches 750 degrees for pizza making. Offering indoor and al fresco dining, the restaurant features a large wraparound banquette, climbing jasmine and views of Lookout Mountain, all adding to the ambiance. Excelling in, but not limited to, pizza, Alleia offers such dishes as breast of quail, wood-fired pork shoulder and sockeye salmon. Dig in, Chattanooga!E
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how to throw a fall-themed dinner party by rachael white
reprinted with permission from www.menusim.com
f
or many of us, the warmth of summer has begun to give way to the crispness of autumn. In the coming weeks, we’ll be replacing ice-cold drinks with steaming mugs of cider, and bowls of ice cream with hot apple crisps and pies. The beauty of the season during this glorious time of year is practically designed for sharing with friends. Seasons can often slip by without much notice, especially for those of us with busy schedules, which is why a fall-themed dinner party can be just the thing to help us slow down and appreciate the grandeur of nature.
From planning the menu to picking a venue, here are some tips for throwing your own autumnal dinner party that’ll have your guests falling in love with all the season has to offer.
a fall dinner party menu mythja/shutterstock.com
Fall dinner parties are so fun because of the abundance of beautiful, seasonal food. Right now, many of you are celebrating the joys of apple season, while others are still relishing vibrant, late-summer tomatoes. In planning the menu for your fall dinner party, look to the local foods that shine in the fall where you live, and showcase those ingredients in hearty dishes that embody the cozy feelings we all seek, as the days grow cooler. Here are a few ideas for inspiration.
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soup
backyard fire pit
Soup is the perfect dinner party pick when that first chill hits the air. Not only is it easy to throw together for a large group, but the steam rising from a big bowl of hearty soup will also wrap your guests in comfort and warmth. Tasty tips: Try a butternut squash and apple soup, or a hearty chili with tomatoes and a variety of late summer or early fall vegetables. Add a touch of cinnamon to the chili to add warmth without too much heat.
Campfires invite storytelling, s’mores and bonding, especially when there’s a chill in the air and your guests huddle around the fire for warmth. Recreate this in your backyard with a simple fire pit or chiminea that will serve as the central gathering spot for your party. Provide ample seating for your guests and a nearby seating option for stepping away from the fire for a few moments. Offer blankets for guests to cover their legs or shoulders if they get cold. If your fire pit will accommodate it, have fun with a campfire theme by cooking over the fire (make sure to use fire-safe cookware!), making a delicious stew or heating up cider.
roasts
Roasts begin to grace the tables more and more once fall rolls in. They’re easy to prepare and hands-off for the majority of the cooking time, making them a perfect choice for a dinner party. Tasty tips: Choose cuts of meat that have ample fat so the meat doesn’t dry out as it slow-cooks. Pork shoulder with apples and onions, or a beef roast—with warm Asian spices like star anise—make great centerpieces at the dinner table. Roast chicken with sweet potatoes and fresh herbs is also an excellent choice.
public park
Since they’re often in places with nice views and landscaping, parks are the perfect spot to celebrate nature with your friends. Plan to do a bit of research and scope out the site first. Find out whether there are tables you can use. If not, set up your own table by laying a long board atop two sawhorses. Also check on the rules regarding alcohol and use of candles. If open flames are not allowed, use battery-operated “candles” for ambiance.
involve your guests
spices and herbs
Spices and herbs become increasingly prevalent in dishes during the fall and winter months. Sage, thyme and rosemary help bring fresh flavor to slow cooked stews and roasts, while cinnamon, nutmeg, cardamom and clove enhance warm desserts and make the house fragrant. Tasty tips: Get creative with herbs and spices beyond your dinner party menu. Add thyme or rosemary to beautify a vodka martini, or double-dose a mug of cider with cinnamon and nutmeg to take it from delicious to decadent. You can also decorate with spices and herbs. Pile fresh herbs into vases or bowls. Tie napkins with twine and tuck in a couple of cinnamon sticks for rustic style and a lovely scent. There are few seasons that provide as much natural beauty as fall. The warm oranges, reds and yellows that splash against a clear, bright blue sky this time of year is yet another example of nature’s finest decoration. Bring this beauty indoors with a few crafty yet surprisingly simple ideas. wax-covered leaves
Hang waxed leaves from the ceiling for whimsical style, and pair them with candles scattered across the dinner table. Martha Stewart has an easy tutorial on how to make waxed leaves here. Want an easier option? Ask each of your guests to bring five leaves with them to scatter on the dinner table for an array of different, beautiful colors. simple centerpieces
Continue the idea of bringing nature indoors with various squash, Indian corn, leaves and nuts for a rustic but elegant table decoration. Stack seasonal squash of different sizes in one large, simple bowl or multiple bowls, plates and/or cake stands to arrange items at various for more interest. Accent the table with candles for a soft glow.
venue options
For a fall dinner party, why not enjoy the last few days of the year where spending time outdoors remains comfortable without layers of clothes and coats? Here are some ideas to help you think outside the dining room.
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volume 8 • issue 5
candied or caramel apples
Anna_Pustynnikova/shutterstock.com; sarsmis/shutterstock.com; Quadxeon/shutterstock.com; Arina P Habich/shutterstock.com
fall dinner party decoration
Parties are always more fun when guests can dive into an activity. Here are a few suggestions for doing exactly that. Activities can also make the event more entertaining for children who will attend. Making candied apples is a classic activity in autumn. Provide all the tools your guests need to make their own candied apples and lay them out on a table. Write each guest’s name on a square of wax paper so everyone will have a place to set the apples as the caramel cools. Cut the squares large enough so guests can wrap their apples before they leave (unless they would rather enjoy them as dessert). You’ll need: • Apples skewered on sturdy sticks • Caramel • Toppings like nuts, dried fruit, or chocolate • Wax paper
take home gifts
For a homemade gift that’s charming, low-cost and simple to put together, begin collecting colorful leaves before your fall dinner party. Before the big day, string leaf garlands or make wreaths that your guests can take home to continue celebrating the season after the party is over. apple cider
Is there a more classic fall beverage than apple cider? Making apple cider with your guests is a fun fall activity and a wonderful precursor to a dinner party or a sweet surprise at the end. Contact a local apple orchard and ask whether you can get some cider-grade apples. Some orchards even rent cider presses, if you’re interested. If you have a lot of time before the party and are feeling ambitious, you can even try making your own cider press, as seen here. If you’d rather keep things simple, place a bunch of apples in a stockpot with some sugar and spices, like this recipe, which doesn’t require a press. Enjoy the cider hot and fresh, or provide bottles and name tags attached with twine so guests can take theirs home. Autumn is wonderful but fleeting. Enjoy it as much as you can and help your friends to slow down and appreciate the newly crisp fall air.E epicurean charlotte food & wine
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icy margaritas & hot salsa mexican eats in the queen city by yvonne ely images by babalu & jason ackerman
i
t’s official: Mexican food is having a moment. #TacoTuesday has entered the lexicon, we all can breathe a sigh of relief knowing avocados that are the “good kind” of fat, and absolutely nothing beats a mid-week margarita. Here’s our roundup of the current best spots in your neighborhood to dine on delicious Mexican cuisine. Looking for a quick spot to grab tacos before heading back to work? A place to share a pitcher of margaritas with friends? We’ve got you covered!
the new kid on the block: babalu tapas and tacos (dilworth)
babalu tapas and tacos
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Just when you thought East Boulevard’s restaurant scene could not get any more relevant, there is, as they say at Babalu, “a new guac on the block.” Babalu, located in the former Cantina 1511 location, is a tacos and tapas joint located in several Southeastern cities, and now Charlotte is getting in on the party. Babalu’s distinction from other Mexican joints is that they offer more than just tacos; their menu pulls from Cuban, Spanish and Southern cuisine, so don’t be afraid to come here and order a Baba Burger, a Torta Cubano or even the Creole Shrimp and Grits. If you are looking for more typical Mexican fare, Babalu adeptly serves up blue corn tortilla tacos, salsa and all of the usual suspects. Let’s talk guac: It would be a crime to come here and not get the tableside guacamole. Want to add jalapeños and bacon? Oh, do you ever. Once you’ve tried bacon in your guacamole, you’ll know that every other guacamole in your life has been missing a critical element. This combination just works, plain and simple.
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Don’t skip the... desserts. From Mexican fudge to Pineapple Rum Empanadas served with ice cream from the soon-to-open Golden Cow Creamery, you’ll definitely want to save room for dessert. Tip: The margaritas here are of the super sweet variety, so maybe go for beer or wine if that’s not your thing.
best choice for a night out with friends: bakersfield (dilworth)
Don’t deny it, when you’re driving down East Boulevard, you’ve noticed the party that’s happening inside of Bakersfield. On nice days, their windows are open wide, you hear great music coming from inside and can see all of the happy, tipsy people enjoying their chips and salsa. If you’ve ever joined said party, you know that Bakersfield is more than just a pretty face. Their menu is focused and authentic, the tacos are well-seasoned, and they have a wide selection of beers on tap if you aren’t feeling tequila. Let’s talk guac: While the guacamole isn’t made tableside at Bakersfield, it’s still a showstopper. The spices are bold and the texture is perfect— no overly puréed avocados here! Don’t skip the... Queso dip. You can add black beans, chorizo or house-pickled jalapeños. Where most queso dips are the equivalent of heated cheese whiz, this version is real, melty cheese with a spicy kick. Tips: The bartenders are mixing up wonderfully strong margaritas that will cure what ails you—Taco Tuesday or any other day of the week.
azteca
best place for a meal with the family: azteca (woodlawn area)
babalu
best choice for a mid-week lunch: anita’s mexican grill (yorkmont/airport area)
Don’t let Anita’s exterior fool you. Yes, it shares a parking lot with a gas station. No, you can’t get margaritas here, and it’s not exactly designed for lingering over your chips and salsa. What you can get, however, is authentic and super fresh Mexican food. The tortillas are handmade, and they serve their tacos simply, with crisp onions and an abundance of fresh cilantro. The service is quick and friendly, and the interior, while very clean, is stark. You don’t come here for the ambiance—you come (and stay) for the tasty Mexican fare at reasonable prices. Their portions aren’t lacking, either. Your tacos will come with enough meat inside to feed a family of three—or a hungry nurse or construction worker on their lunch break. Anita’s closes early (5:00 pm), but they open early as well, if you have a hankering for Chorizo con Huevos. Let’s talk guac: The guacamole at Anita’s is good, but simple—no fancy mix-ins here. It’s also a bit on the smooth side, if you prefer your guacamole chunky (guilty as charged). Don’t skip the... Chorizo queso dip. Tip: Try to come at an off time if possible, as the line can get pretty intense during peak lunch hours.
bakersfield
sabor latin
anita's
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Azteca serves up authentic Mexican cuisine in more than generous portions, and don’t forget the fabulously strong margaritas. But I know what you’re thinking, isn’t that the restaurant attached to the Days Inn hotel? Yes, yes it is, and apparently, that’s just fine, because the food here is solid and the people of Charlotte know it—this location is always bustling. The service is fast and polite, and the atmosphere is authentic enough to make you forget you’re in a restaurant attached to a hotel. Azteca’s menu is huge, but don’t get overwhelmed—it’s all tasty. Staff and patron favorites include Pollo con Crema, Chile Relleno and the Fajitas. Let’s talk guac: The guacamole is made tableside and it’s to die for. The seasonings and mix-ins are added with a liberal hand, which is a great thing. If you’re not into spice, you can, of course, customize the guac to your liking, so you can’t really go wrong. Make sure to tip your hard working guacamole mixologist! Don’t skip the... Arroz con Pollo. Tip: Azteca is great if you’re looking for bang for your buck. Come hungry and still be prepared to take home leftovers.
best mexican fusion: sabor latin street grille (elizabeth)
best choice for a late night snack: vida vida (uptown)
Vida Vida is the more casual cousin of its sister restaurant, Vida, both located in the Epicentre. Vida Vida occupies prime real estate from their corner spot, which looks out onto Trade and College Streets and all the happenings of the Epicentre. While Vida Vida might not be the most authentic option for Mexican in the Queen City, the menu certainly offers some fun and tasty options, like the Mexican Tots, which are tater tots served in the
style of nachos, with chipotle queso, crema, pico de gallo and jalapeños. The tacos at Vida Vida run the gamut, from Mexican (carnitas and red chile chicken) to the decidedly not (Philly Cheesesteak, Asian Shrimp). Don’t expect to be blown away by the food here, but you can certainly expect flavorful tacos with a fun vibe. This is easily the best option for reasonably-priced food in the Epicentre, but keep in mind that a big draw here is the atmosphere. This includes some of the best people watching in Uptown, great music and a lively bar area—including a massive Fishbowl Margarita that’s perfect for sharing with friends. Let’s talk guac: Their guacamole is a little on the bland side. Stick with the salsa or queso. Don’t skip the... Spicy Jalapeño Margarita. Tip: Vida Vida is open late, so come here for fuel before heading out on the town, or before heading home.
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Sabor is brought to you by the owners of Three Amigos, another great Mexican joint located in Plaza Midwood. Hence the name, Sabor offers more variety due to being Latin versus simply Mexican, but it’s far and away one of the best spots in Charlotte to grab a taco or burrito. Standout Latin options include the arepas and empanadas. Another favorite? The Elote Loco—corn on the cob lightly-coated with mayo, cotija cheese and sprinkled with chili powder. Sabor also offers a salsa bar, with options ranging from verde to super spicy roja, which you can check out while you wait. If you go during the lunch rush, you’ll be waiting. Sabor is no longer a well-kept secret, and the owners are responding by expanding all around the city, including a newly-opened spot in NoDa. Let’s talk guac: The avocado flavor shines with simple seasonings— a must try. Don’t skip the... Dominican Nachos. Yucca fries are covered in shredded chicken, sautéed cabbage, pico de gallo, cotija cheese and rosada sauce. Tip: The ultimate #TacoTuesday is at Sabor, featuring $1 tacos all day long.E
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places to go, people to see
through the grapevine Construction is expected to begin late this year on a new Hawthorne’s NY Pizza & Bar location at the intersection of Nations Ford Road and Tyvola roads. Hawthorne’s will anchor the retail portion of a new 91,000-square-foot mixed-use, self-storage building at the site. hawthornespizza.com
It is with heavy hearts that we announce the passing of Ben Filmalter, owner of Cantina 1511, founder of South African coffee chain Mugg & Bean, Director of Quantum International Franchising and an icon in the restaurant industry. Our condolences go out to his family—he will be missed by many.
Gourmet donut shop Joe’s Doughs is now open at 1721 N. Davidson Street in NoDa. Flavors change regularly—there are over 100 different options in the mix— so be sure to stop by regularly. All of the donuts are fried in small batches every hour, making sure you get only the freshest and most delicious donuts around. joesdoughs.com
Two Scoops Creamery, Plaza Midwood’s first authentic, homemade ice cream shop, has opened on Central Avenue. Offering 32 to 36 staple flavors as well as rotating seasonal flavors, they plan to expand up to 60 unique flavors. Flavors will have fun, quirky names, all working to create a playful, family-friendly aesthetic. www.facebook.com/twoscoopscreamery
Bonchon Chicken, a wildly-popular Korean fried chicken restaurant, will open below Libretto’s Pizza in Parktowne Village near the intersection of Park Road and Woodlawn. All meals are made to order using a unique double frying method and quality ingredients, which are sure to have you addicted in no time. bonchon.com
It’s official ... The Common Market has closed its South End location at 1515 S. Tryon Street. The deli, general store and gathering spot continues to look for a new home, says Chuck Barger, who co-owns the venture with Blake Barnes. In the meantime, you continue to get your fix at their Plaza Midwood location. commonmarketisgood.com
NoCA Uptown has opened in First Ward at the corner of N. Caldwell Street and E 6th Street, bringing a much-needed lunch and nightlife spot to the area. The downstairs has an area for a social lounge and bar where people can sit on couches and comfortable chairs and watch a game, as well as a fine dining area with seating for about 60. Music will be light and jazzy, and after 10 p.m., the dining area will be broken down to become another bar area. The upstairs will have a VIP area with its own entrance. The menu boasts French-Southern fusion cuisine with a nod to California with seafood, steak, burgers, salads and more. www.nocauptown.com
Check out our 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
Viva Chicken has opened its newest Charlotte location on Park Road across from Montford Drive. The menu is fresh, flavorful and packed with inspired recipes that will transport your tastebuds to the streets of Peru. Look for a Jimmy John’s to open next door. vivachicken.com
A new brewery is headed to South End! Tentatively being called “Hyde Brewery,” it will be located right across the street from Triple C Brewery on Griffith Street close to the New Bern light rail station. Look for additional details to come soon.
The popular Plaza Midwood lounge and eatery Soul Gastrolounge recently celebrated their seven year anniversary. Congratulations to owner Andy Kastanas! www.soulgastrolounge.com
HEX Coffee has opened a permanent espresso bar inside Good Bottle Co. on South Boulevard. The permanent space has allowed the HEX crew to add a full line of espresso drinks to their existing pour-over and nitro cold brew offerings. www.hex.coffee
Zebra Restaurant, the long-standing French restaurant in the SouthPark area, has closed after almost 15 years. Zebra was first opened by Jim Alexander and Pete Pappas, it was purchased about a year ago by Kim Salahi. Best wishes to Kim on his next adventure.
Maverick Rock Taco on Montford Drive has closed its doors after four years of business. A pizza restaurant named Carmella’s will take its place. Stay tuned for more information.
The NYC handmade gelato-on-a-stick concept Popbar will soon be opening its first North Carolina location on North Davidson Street in NoDa. Boasting Kosher and gluten- and preservative-free pops made from fresh ingredients, most bars are between 150 and 200 calories. www.pop-bar.com
Lenny Boy Brewing Co. has officially opened their new South End location. The new 31,000-square-foot warehouse is about a mile from their previous location and boasts a homey taproom, lounge area and plenty parking. www.discoverlennyboy.com
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september 02 -05
Matthews Alive Festival
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
08 Yiasou Greek Festival
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Experience the sights and sounds of Greece at the 39th Annual Yiasou Greek Festival, which features Hellenic cultural exhibits, authentic Greek cuisine and pastries, entertainment, art, shopping and more. www.yiasoufestival.org
09 Sip and Stroll Art & Wine -10 Festival
Listen to live music while strolling through the EpiCentre in Uptown, sipping from more than 90 wines from over 40 vineyards and basking in local culture. sipandstrollcharlotte.com
liseykina/shutterstock.com
Matt Pera and Tom Condron of The Liberty and Lumière will be opening a second location of The Liberty in the Blakeney Shopping Center this winter. The concept will be very similar to the location in South End, featuring a “chef-driven” casual menu and an extensive craft beer list. thelibertycharlotte.com
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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 volume 8 • issue 5
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Great Grapes!
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Southern Sauce
21 Carolina BalloonFest -23
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 Grab your friends and family and come out to Romare Bearden Park for blue ribbon Barbecue, world-class blues, craft beers, pop-up shops, arts and crafts and much more! www.southernsauceclt.com Bring your cameras, lawn chairs and blankets to bask in the beautiful Carolina autumn weather as the backdrop to all the sights and sounds of over 50 colorful hot air balloons, which are scheduled to launch twice daily. www.carolinaballoonfest.com
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Lexington Barbecue Festival
For the 32nd 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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nellie's southern kitchen opening in belmont l to r: Chef Ben Sholiton, Sous Chef Travis Dey, Kevin Jonas Sr., Danielle Jonas, Emily Pentecost
epicurean charlotte food & wine
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cocktails at craft city social club l to r: Sandy Arndt, David Arndt, Brittany Dixon, Molly Wey
bastille day at georges brasserie l to r: Phillip Shyatt, Diana Swanson, Jade Ratcliff, Joe DeBlasio, Linda Seligman
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l to r: Helen Marie White, Doug Williams, Jefferson Riley, Sean Green, Dave Massi
dinner at the mandrake l to r: Yvonne Ely, Amy Fox, Jose Garcia, Stefani Garcia, Brittney Bogues, Nancy Furst
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celebrating sir ed' s
20-year anniversary
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scene around town
enjoying restaurant week at toscana l to r: Ann Marie Angelini, Deborah Marks, Rhonda Moran, Sabrina Coulston, Emily Kearns, Erin Taylor, Suellen Skach, Sandra Kelly
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me e
local flavor
t
Mel Pellegrini
savory sensations for fall strawberry quinoa salad with peach white balsamic dressing courtesy chef alyssa
ingredients: 4 to 6 spring carrots with green tops • ¼ c extra-virgin olive oil • 1 c cooked red quinoa • 1 small red onion, thinly sliced • ¼ c peach white balsamic •
• 1 small cucumber, thinly sliced • 1 c thinly wedged strawberries • ¼ c almonds, toasted and coarsely chopped • 1 tsp Dijon mustard
Preheat the oven to 400°F. Trim the greens from the carrots, and save some for the salad. Slice carrots and toss with about 1 tablespoon olive oil, salt and pepper. Spread the carrots on a rimmed baking sheet and roast for 8 to 10 minutes, stirring once or twice, until tender. Once tender, cool on the pan. In a large bowl, toss the quinoa with the carrot tops, red onion, cucumber and strawberries. In a small bowl, whisk the remaining olive oil with the balsamic and Dijon. Add to the quinoa, toss well and season with salt and pepper. Add the almonds and carrots, and serve.
courtesy of the produce box
• •
Financial Planning for Women, by Women.
2 tbsp brown sugar ½ tsp cinnamon
Peel, core and slice 2 large apples. Melt butter in a frying pan over medium heat. Add the apples, brown sugar and cinnamon to the melted butter. Cover and let cook for about 10 minutes, stirring several times while cooking. Serve with ice cream or over pound cake with whipped cream, and enjoy!
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Available for private parties 781-710-9806
Like a fine wine, a good Financial Advisor takes years to mature. At Adams-Moore, we have more than 100 years of combined experience. Allow our compassionate all-female advisor team walk you through the often complicated maze of financial planning.
fried apples with brown sugar and cinnamon ingredients: • 2 large apples • 2 tbsp butter
Enjoy the music of Mel Pellegrini and his musicians, performing melodies from the Great American and European Songbooks.
se p te m b e r • o c to b e r 2 0 1 6
Kim Adams-Moore
epicurean charlotte food & wine
PrinciPal
Adams-Moore
(704) 227-0786
“White Glove Brokerage”
Kim@Adams-Moore.com
volume 8 • issue 5
w w w.epi cu rea n ch a r l otte.com
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words to live by
the juice
Get Delicious, Grilled Taste Year-Round
Heat Food Anywhere
$149.00 • chefschoice.com
$19.00 • www.wayvtech.com
Create scrumptious grilled meals and enjoy delicious seared flavors anytime and most anywhere with the Chef ’sChoice® Cast Iron Professional Indoor Electric Grill. With 1500 watts of power, it’s ideal for searing steaks, burgers and more. The heavy-duty cast iron grill plate ensures a consistent and even grilling temperature for optimal results. Its extra large cooking surface lets you grill a variety of foods at the same time, and clean-up is simple with grill plates that easily lift up and a removable stainless steel drip.
Hot food is now more portable than ever! The “Wayv” Adventurer Portable Microwave is a compact microwave working without the need for an outlet. The Wayv is powered via the internal battery pack that will provide up to 30 minutes of usage per charge. Featuring a 200-watt design that makes use of LDMOS transistors to heat food in an even and safe manner, it can heat up to 500ml of drinks or food at a time. Ideal for camping, hiking and tailgating, the unit weighs just under three pounds, making it easy to pack away and carry.
Kick Your Cocktails Up a Few Notches
Cleverly Speed Up Your Food Prep
$19.00 • www.modsprout.com
from $14.99 • www.buyclevercutter.com
Modern Sprout’s Kraft Seed Starter “Cocktail Series” is sure to be the highlight of the party! The cocktail-themed seed starter set features three artfully curated seed kits that grow herbal companions to infuse or muddle in fancy cocktails. Start by sprouting seeds indoors, then transplant the biodegradable coco pot outside, directly into a garden or patio container. The kit includes mint, cinnamon basil and lemon balm seeds, all of which are Certified Organic and/or Non-GMO.
Created to help users ditch the cutting board, the Clever Cutter Two-in-One food choppers work by incorporating the design of a knife and a cutting board into a scissorinspired utensil. Great for fresh ingredients, as a way to portion food and more, the Clever Cutter Two-in-One utensil features a spring-based design that makes the chopping experience more fluid and can be used with fresh fruits and vegetables or with cooked meats to portion them out onto plates or into containers.
Pack Everything AND the Kitchen Sink
$11.95 • www.amazon.com
Take the mess out of chopping garlic with the Chef 'n GarlicZoom Garlic Chopper. Simply peel your garlic, put it in this handy garlic dicer and roll... The GarlicZoom Garlic Chopper will do the rest. This garlic press features a removable stainless steel blade and is top rack dishwasher safe for easy cleanup. A great accessory for any chef, this garlic chopper also works for ginger, arugula and other items.
call for pricing • scoutequipment.co
The kitchen is the heart of the home, and Scout Equipment Co. thinks it’s time to make it the heart of your vehicle. With everything you need, right at your fingertips, cooking and cleaning in the outdoors will never be the same again. The Scout Overland Kitchen is designed to have all the luxuries of a modern kitchen so you’ll feel at home when cooking in the outdoors. Organized storage keeps your stove, cutting board and utensils in place so you can easily select the proper tool for the job. Multiple large work surfaces make preparation, cooking and cleaning effortless. Running water and a soap dispenser means sanitation and dish cleaning are no longer a challenge when camping.
racorn/shutterstock.com
Chop or Mince Garlic in Seconds
“wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” ernest hemingway
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www.e p icu re an c h ar l o t te .co m
volume 8 • issue 5
Request a Free Guide to
NC Wine Country
YadkinValleyNC.com
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!
Open Brunch, Lunch and Dinner
Monday - Thursday 9am - 9pm Friday 9:00 am - 10pm Saturday 9am - 10pm Sunday 9am - 3pm
Allen Tate Building at Phillips Place in SouthPark • 6700 Fairview Road, Suite 180 • Charlotte, NC
704-552-1116 | www.cafemonte.net