Nov/Dec 2017

find your new tradition at the christmas village

discover how to throw a holiday party on a budget holidays on horseback at tryon resort

november • december 2017

contents

14

how to throw a holiday party on a budget

18

26

holidays on horseback at tryon resort— a pony for every stocking

the christkindlmarkt: charlotte᾽s christmas village

BARRINGTO N’S ~

~

Est. Est.

2000

2014

in each issue 06 ripe for the picking

wine picks for the merriest season of all

08 juicy morsels Est.

2009

33 places to go, people to see

a calendar of local events

34 scene around town

check out who’s been out and about

talking turkey: it’s platter season

36 local flavor

10

seats & eats

37 wine on a dime

12

volume 9 • issue 6

southpark’s baku is a cultural dining journey to be savored

juicy morsels

too much gobble, gobble? six steps to better digestion this holiday season

sweet and savory holiday fare five cheap alternatives to your favorite wine varieties

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

3

LE MERIDIEN CHARLOTTE T +1 704 372 9610 lemeridien.com/ charlotte

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.

START YOUR JOURNEY

publisher/editor Linda Seligman

N 35° 13’ W 80° 50’ DESTINATION UNLOCKED

Awaken your senses with stimulating experiences, inspired cuisine and moments of discovery at every turn. Let Le Meridien Charlotte help you experience Charlotte through new eyes.

associate editor Ashley Blake Chappell

Engage your senses at lemeridiencharlotte.com

contributing editor Kate Bruce kate@epicureancharlotte.com

©2016–2017 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Le Méridien and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.

media editor Evoke_Epicurean_1/4pg_11617.indd 1

1/16/17 10:27 PM

ChARLOTTE’S bEST kEPT SECRET SInCE 1996

Courtney Matinata

design & production Ashley Blake Chappell ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 contributing writers Brandpoint, Zenda Douglas, Brianna Melanson, Michael J. Solender, Rachael White

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

contributing photographers Baku, Carol Hambridge, Frantz Photography, Nicole Jenkins, Tryon Resort

Authentic pub fare and great beer selections.

CALL US TODAY to book your holiday party!

Tucked away in the Park Road Shopping Center.

4151-A Park Road I 704.525.7775 I www.SirEdsPub.com

cover image Carol Hambridge

cHecK us ouT on faceBooK for evenTs & daiLy speciaLs.

Allen Tate Building at Phillips Place in SouthPark • 6700 Fairview Road, Suite 180 • Charlotte, NC

f t

704-552-1116 | www.cafemonte.net

4

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

volume 9 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2 017

5

ripe for the picking

ripe for the picking David Biddlecom of Evoke and City Lights Rooftop suggests the 2014 Rust en Vrede Estate Vineyards Cabernet Sauvignon for your holiday dining.

Paula Casey of Big Ben British Restaurant & Pub is enjoying the Terrazas de los Andes Reserva Malbec 2015.

Glass $9.00, Bottle $32.00

Glass $22.00, Bottle $86.00

Bright red in color with purple shades, this wine features intense floral and fruity notes with the presence of violets, ripe black cherry, and plum aromas, which reveal a toasty and spicy character of black pepper and chocolate. Its sweet and juicy mouthfeel delivers fine finesse, delicate tannins, and an elegant finish of black fruits.

Deep ruby in color, this wine’s bold crème de cassis, cigar box, and liquorice flavors are subtly supported by notes of black currant and dark chocolate. A great example of a Rust en Vrede Cabernet Sauvignon, this approachable, opulent wine is full of velvety tannins with a refined, elegant yet bold finish.

Dylan George of Pasta & Provisions is drinking the 2013 Giuseppe Lonardi Amarone della Valpolicella Classico DOCG. Bottle $69.00

Port-like in flavor and very concentrated, this wine features powerful, heady aromas of dried fruit potpourri, chocolate, cedar chest, and exotic spice.

Monte Smith of Café Monte French Restaurant and Bistro is raving about the Rickety Bridge Paulina’s Reserve Cabernet Sauvignon.

Bottle $62.00

Boasting classic characters of red and black berries, layered with herbal notes, pencil shavings, and oak spice, a full, rich palate with a powerful fruit expression and silky, polished tannins lead to a long finish with well-integrated oak, cassis, and subtle minerality. This wine is a pleasure to drink from the first sip until the last.

Bradley McClain of Good Food on Montford highly recommends the 2013 Scherrer "Old and Mature Vines-Scherrer Vineyard" Alexander Valley Zinfandel for your holiday cheer.

Bottle $75.00

A wine of real character and personality, look for pure rich aromas of crushed raspberry and blackberry on this wine. Flavors of jammy blackberry and crushed black pepper are accompanied by hints of toasty oak and spice.

6

nove m b e r • d e ce mb e r 2 0 1 7

Rochelle Baxter of Vin Master suggests picking up a bottle of the 2015 Rickety Bridge Pinotage for your holiday gatherings.

Bottle $27.99

This wine boasts concentrated black and blueberry flavors with layers of plums and dark chocolate.

A velvety palate with well-integrated tannins is supported by subtle smokiness and gentle oaking, which lead into a lingering juicy finish.

How about we find a private, hidden, members-only club to indulge in for my newest pick?

Don’t worry, they’re not exclusive, just a technicality thanks to North Carolina law.

drinks with kate

by kate bruce

Venture around the back of Park Road Shopping Center where, concealed among many of the newest additions, you’ll find a small brown door with three simplistic dots. You’ve found it … welcome to Dot Dot Dot. Behind the black door, a dimply-lit narrow walkway lined with tall brick walls immediately transports you to another place.

As you turn the corner, you’re immersed into another world. Known for their signature cocktails, the Truffle New York Sour does not disappoint. A creation of Kentucky bourbon, orange liqueur, truffle egg white, house sweet and sour, and ruby Port, it’s topped off with the three dots logo, leaving no detail unturned. After all, it was a slightly out of focus photo of an aerial view of the Truffle New York Cocktail that was the inspiration behind the logo. This culinary concoction is full of flavor, offering the perfect amount of underlying autumn bourbon hints along with a refreshing bite to each sip.

As you sit back, get swept away by the intimacy and coziness of this hidden gem. Be transported to a faraway place … it won’t be difficult since Dot Dot Dot hits all the marks. Until next time, cheers and enjoy!

THE SHOPPING EVENT OF THE SEASON

Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse Harley’s recommends the 2014 Famiglia Bianchi Malbec.

Glass $9.00, Bottle $36.00

You trim your tree.

We’ll clean your car.

NOV. 9–19

A huge blast of hickory, clove, and grainy oak controls the nose on this tannic, wide-bodied Malbec that’s outright woody and resiny from front to back. Oak-driven flavors of savory spice and clove lead to a resiny tasting finish with sticky tannins.

PREVIEW NIGHT NOV. 8

THE PARK EXPO & CONFERENCE CENTER

SHOP WITH OVER 500 EXHIBITORS FOR UNIQUE CHRISTMAS GIFTS FOR EVERYONE ON YOUR LIST, ALL WHILE ENJOYING YULETIDE FOOD, MAGICAL ENTERTAINMENT AND MORE!

Matthew Matinata of Old Stone Steakhouse suggests the Lancaster Estate Cabernet Sauvignon, Alexander Valley.

SATISFACTION GUARANTEED — OR THE PRICE OF ADMISSION IS ON US.

6 oz. Glass $29.00, 3 oz. Taste $15.00, Bottle $56.00

This wine has an intense, deep color with rich aromas of dark chocolate, raspberries, and violets.

The tannins are refined and polished, giving the wine structure and depth that keeps gaining power. Blackberries, cherries, coffee, and vanilla are finely strung together and give way to a long, beautiful finish.

epicurean charlotte food & wine

BUY ONLINE

THE SOUTHERN CHRISTMAS SHOW IS TURNING 50!

JOIN US TO CELEBRATE THE SILVER & GOLD ANNIVERSARY WITH AN ENTRANCE THAT LOOKS DOWN MEMORY LANE.

Give the gift of a clean car at autobell.com

volume 9 • issue 6

GIFTCARD

& SAVE MEDIA SPONSOR:

SouthernChristmasShow.com w w w.epi cu rea n ch a r l otte.com

7

juicy morsels

talking turkey: it's platter season reprinted with permission from brandpoint

W

hat’s your idea of the perfect Thanksgiving meal? A big family buffet, or perhaps an intimate evening with a few close friends? Thanksgiving brings us together from near and far for all sorts of fun-filled traditions that are uniquely our own. And while those traditions may vary somewhat as families grow and our lives change over time, there’s one constant at the heart of Thanksgiving entertaining—the beloved turkey platter.

“Turkey platters really are the Christmas tree of Thanksgiving,” says Keith Winkler, product marketing manager at dinnerware giant Replacements, Ltd. “When you talk about Thanksgiving, I think most Americans picture that iconic Norman Rockwell painting with the mother serving the perfect turkey on a huge platter. Even though that image has been reinterpreted in so many ways as times have changed, the platter has always remained the centerpiece of the gathering, even for those who by-pass the bird to serve another main course for their Thanksgiving meal.”

Winkler notes that there’s also a strong sentimental attachment to this seasonal favorite. Turkey platters often become heirloom pieces, handed down in many families, making the platter even more special.

the great platter hunt

Designers say you don’t have to buy an entire set of turkeythemed dinnerware to find the perfect platter. Replacements Ltd.’s Julie Robbins notes you can find platters that blend well with any pattern, from the very old to the very new.

“Turkey platters aren’t necessarily bird-themed; you’ll find them in designs ranging from florals to even scenic vistas,” Robbins says. “Think who is going to be at your table, what you’re serving, and find a platter that speaks to you. If you’re serving turkey, it doesn’t matter whether you’re carving your bird in the kitchen or on the table, just make sure it’s large enough to accommodate your guests. So many people make the mistake of trying to put a large turkey on a 12-inch platter and, quite frankly, that is just too small and it’s not going to work.

This is a special piece, not an everyday platter.”

Robbins adds that she’s seen people do wonderful things with a small turkey, such as placing vegetables around the bird to fill out the larger platter and complete the look. Turkey platters aren’t only fun, many are also functional.

Lenox and several other manufacturers produce turkey-shaped platters and other autumn themed serving pieces turkey dinnerware history 101 in alternative metal serveware. This is a The history behind turkey patterns special alloy that when heated or chilled and ultimately the iconic platter is literally as old as the holiday maintains temperature to keep foods warm or cold. itself.

When Abraham Lincoln proclaimed Thanksgiving official back gobble up this season’s tabletop trends Many dinnerware companies are producing Thanksgiving or in 1863, English potters seized the opportunity to target the growing American market by producing turkey-themed dinner plates and turkey-themed accent plates and platters to mix and match with platters. These ingenious designers generally took an existing everyday dinnerware in colors and motifs to fit all tastes and design and replaced the center with a turkey motif to create lifestyles, from the very traditional to a more modern aesthetic. those first Thanksgiving patterns. Manufacturers such as Spode, And if Tom Turkey isn’t the right design element for your table, Mason’s, and Wood & Sons used their colorful transfer ware patterns Robbins says you can still create a seasonal feel, minus the bird.

“You can use fall leaf or even woodland patterns to create a to start a new holiday tradition, which became an instant hit.

In fact, Replacements Ltd.’s most popular Thanksgiving classic Thanksgiving table without going with a turkey motif. pattern, His Majesty by Johnson Brothers, started as an accent Even beautiful classic fruit patterns give your table that plate in the company’s Friendly Village pattern. The English cornucopia or horn of plenty flair.”

Not sure where to start? Find a list of Replacements Ltd.’s manufacturer received so much demand for this particular motif that the company turned the proud Tom Turkey-adorned most popular fall and Thanksgiving patterns on the company's website, replacements.com.E plate into its own pattern.

Turkey platters really are the Christmas tree of Thanksgiving ... the platter has always remained the centerpiece of the gathering.

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

volume 9 • issue 6

©bhofack22/bigstock.com

8

epicurean charlotte food & wine

novem b er • d ecemb er 2 017

9

seats & eats access to the ocean’s best bounty.

“I have a 19-year relationship with New York Fish House, a top broker who only supplies two restaurants outside of New York City ... we are one of them,” says Yang, noting his fish comes in twice weekly via air cargo direct from the source.

Guests enjoy the most-prized tuna—Bluefin from Spanish waters, Yellowtail and Bigeye from Japan— in addition to the freshest Amberjack, octopus, squid, and prized Bafan uni, the smallest and most delicate sea urchin, briny and popping with flavor.

With ever-changing fresh seafood selections, Baku’s sushi menu supplements staples like their house-smoked salmon cured with chili peppers and sugar, Toro, and Maguro with whatever is unique and available.

southpark’s baku is a cultural dining journey to be savored by michael j. solender

•

images courtesy baku

L

ess is usually more in the Japanese restaurant kitchen. From tiny yakitorias and roadside ramen shops to tempura palaces or the most intimate kai seki tea houses, the country’s most accomplished chefs know clean, unfettered culinary creations allow the finest ingredients to prominently shine.

This practice is on full display at Charlotte’s Baku, the gleaming SouthPark bagatelle that fully captures the essence of Japanese cuisine in an inspired pairing of Robata-style grill and omakase sushi service.

Serial Charlotte restaurateur Birdie Yang added Baku to his portfolio in September of 2016. Yang is well known in Charlotte for top quality sushi and authentic Japanese fare featured at Yama Asian Fusion at Morrocroft Shopping Center, Plaza Midwood’s noodle-centric Yama Izikaya, and the just opened Yama, in South Charlotte’s Waverly.

“We’re unique in Charlotte,” says Yang, trying to ignore his perpetually buzzing cell phone. “We have a New York City-style and feel, with the highest quality product, service, and experience. The shared small plates, at most a bite or two, and gloriously presented on stunning ceramic-ware, are something regulars have come to appreciate and new guests are intrigued by.”

omakase

bincho-tan charcoal robata grill

Simplicity in approach and menu should not imply lack of sophistication, however, as Baku brings a nuanced and deeply-experienced touch to both.

Artful presentation and service elevates the dining experience here among the highest levels in the city.

Honoring tradition, Baku’s signature Robata grill employs organic Bincho-tan charcoal, a super-hot burning white charcoal from special oak trees is found in Japan’s Wakayama Prefecture. It’s prized for a long-burn period, high temperatures, and the aromatic smokiness it imparts.

The 800- to 1000-degree heated coals provide instant sear and a wisp of terre noirre to menu stars such as Chilean Sea Bass lightly glazed with sweet soy and dusted with green-tea finishing salt, Diver Scallops kissed with soy plum vin cotto, dabbed with tart/sweet yuzu (Japanese citrus) mayo and served with the Japanese “salt plum” umeboshi, and Tiger Shrimp with sesame ginger and sweet chili.

Beef eaters are sure to rejoice in finding the rare Miyazaki beef on the menu. The Japanese purebred Wagyu is prized for its intense marbling, fork-tenderness, and velvety richness. Three perfectly rare slices served alongside a medley of Erigini (King Oyster) mushrooms were fully satisfying and exemplified Baku’s minimalist approach.

Yang’s culinary prowess has been honed by decades of traditional Japanese-style culinary training and brought to various fine dining establishments in New York City prior to moving to Charlotte. Strong relationships with suppliers place him atop the list of rarified restaurant owners with easy

10

nove m b e r • d e ce mb e r 2 0 1 7

baku 4515 sharon road • charlotte 704.817.7173 • baku-restaurant.com epicurean charlotte food & wine

volume 9 • issue 6

Rather than cause trepidation for Baku guests, however, this “surprise” element to the menu is one that is heartily welcomed and embraced. More than 25 percent of Baku’s diners put themselves in the hands of the chef, choosing omakese, or chef’s choice, for their sushi dining, according to Yang.

A seat at the sushi-bar connects diners with two of Charlotte’s most accomplished sushi chefs. Twin sons of different mothers, Tshering Dorgi and Maik Jiang love nothing more than exercising their handicraft and receiving instant feedback from their patrons.

“Baku exceeds most all sushi restaurants in New York City in terms of quality,” says Dorji, an accomplished master who worked for more than a decade in the Big Apple.

A Tuesday in late-September found Dorji and Jiang creating a too-manyto-count series of small plates for this particular diner. The menu included tuna avocado salad dressed with yuzu mayo and nestled amidst fresh edamame, seared soy mirin and dashi-glazed octopus with pickled asparagus, Yellowtail with spicy yuzu soy dipping sauce, and cucumber spiral, soy-glazed sea bass with crispy rice cakes. A steamed savory egg custard—Chawanmushi with crab, shrimp, and mushroom—and perfect one-bite nigiri Amberjack, Toro, squid, and uni. Sushi rice at Baku is the flavorful Tamanishiki-brand revered for retaining a higher moisture content than Western counterparts.

Dessert was an insanely indulgent combination of house-made Bourbon icecream, a luxuriant dark-chocolate mousse, and an ethereal cinnamon beignet.

Yang was on hand with some special Sake pours. An Advanced Sake Professional (ASP) certification by the Sake Education Council makes him one of a handful of U.S.-based Level II Sake Professionals. Guests at Baku can enjoy from more than 70 varieties of sake, each with a story to tell and a special dish with which to pair.

“Experiencing fine Sake is every bit as pleasurable and nuanced as tasting fine wines,” says Yang, whose designation is akin to that of a master wine sommelier. “The sake-making process is more like brewing beer than making wine,” Yang explains. “The primary ingredients for sake are rice and water, yet the flavor profiles and variety you’ll find are infinite.”

Baku is the total package, with one the most beautiful dining rooms in the city. Their upstairs lounge is more relaxed and a great stop after work for a specialty cocktail and a chat with friends old and new.

A visit to Baku is one to be savored. Put your hands in those of the chef and let them work their magic. Loosely translated from Japanese, Baku means “commands esteem.” SouthPark’s Baku does just that.E w w w.epi cu rea n ch a r l otte.com

11

juicy morsels

too much gobble, gobble? six steps to better digestion this holiday season

C

heer and goodwill aren’t the only things Americans share during the holiday season. We also swap germs, overindulge in seasonal foods and spirits, and stew in stress, all of which can lead to digestive woes.

You already know you’ll have to work hard at self-control if you don’t want the numbers on the scale to climb by the end of the holiday season. But, did you know you can also take steps to minimize stomach upset, indigestion, bloating, reflux, and general intestinal distress during the holidays?

so good, yet so bad

Holiday foods taste good because they’re often rich and high in fat and sugar—qualities that cause not only weight gain but also digestive discomfort. During this hectic time of year, most of us eat more, especially at celebrations.

Giving up holiday treats and favorite dishes would be like going through the season without a single cornucopia or twinkling decoration. Rather than suffering digestive distress through indulgence—or choosing to deprive yourself entirely—start with a plan for how you’ll deal with holiday digestive upset, and then take action.

©Yeko Photo Studio/bigstock.com

steps to feel better

12

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

volume 9 • issue 6

Balance, can support the growth of good gut bacteria that aid in digestion. Family Flora’s Dual-Action formula helps populate the gut with healthy bacteria and also provides prebiotics, the “food” that helps probiotic bacteria thrive and multiply inside the body.

The probiotic plus non-GMO prebiotic blend helps promote improved digestion, supports gut flora renewal and colon health, and maintains healthier gastrointestinal function.* The neutraltasting powder can be mixed into any cold food or beverage.

Reduce portion sizes. Do you give yourself license to overindulge during the holidays, figuring you’ll pay for it later when you step on the scale? Large portions can also make you pay for them right away when you feel indigestion or reflux after finishing a big meal. Reducing portion sizes can help ease holiday strain on your stomach and digestive tract. One easy trick for controlling portion sizes: serve yourself on a dessert-size dish rather than a large dinner plate. Smaller portions will look like more on a smaller plate.

Limit variety. Whether a buffet or a sit-down dinner, holiday meals often feature multiple dishes that just look so good you want to try them all. Mixing too many different foods, however, can lead to stomach upset. Trying everything—even if it’s just a bite or two—can rack up the calories, fat, and sugar. Instead, choose just a few favorites to have at each meal. If you have a spoon of green bean casserole with your Thanksgiving turkey, pass on the yams and plan to have them with tomorrow’s leftovers.

Keep exercising. Along with all the other benefits exercise brings, it can also promote digestive health. In addition to its positive physical effects, exercise can also help relieve holiday stress—a big contributor to holiday stomach upset. Whether it’s an hour at the gym or 30 minutes on a yoga mat in your living room, it’s important to maintain an exercise regimen throughout the holidays.

Giving up holiday treats would be like going through the season without a twinkling decoration.

Stay hydrated. The hectic pace of the holidays may make you forget to drink enough water. What’s more, overindulging in holiday libations like cocktails, wine, champagne, and beer can actually dehydrate your body. Non-alcoholic sugary beverages like mulled cider, hot chocolate, and pumpkin-flavored coffees can also throw off your body’s balance. Remember to drink plenty of water every day throughout the holidays.

Prioritize food choices. Sure, that slice of pumpkin pie looks great on the plate and tastes yummy going down, but will it be worth the heartburn and bloating you’ll experience later? Raw veggies are a healthful and fiber-filled alternative to fatty hors d’oeuvres, but be aware that raw vegetables can also cause bloating and gas.

Pay attention to the foods that trigger discomfort, and decide how important they really are. You may be able to substitute something else that’s just as satisfying but less upsetting to your stomach.

Promote gut health. If your digestive tract is already in good shape, it will be better equipped to handle occasional holiday overindulgence. Taking a probiotic supplement, like Family Flora Daily epicurean charlotte food & wine

reprinted with permission from brandpoint

The holidays are meant to be a time of enjoyment, and that includes eating foods you just don’t have around at other times of the year. With some proactive steps, you can help ensure your holidays stay bright and your stomach stays healthy throughout the season.E *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. Visit www.familyflora.com to learn more. novem b er • d ecemb er 2 017

13

how to throw a holiday party on a budget by rachael white

T

maintain a tight guest list

As nice as it would be to invite every Dick and Jane you know to your fabulous holiday bash, this isn’t the time to go overboard with your invite list. That person you met at last year’s office holiday party and promised to call but never did? Cut her from the line-up.

14

nove m b e r • d e ce mb e r 2 0 1 7

epicurean charlotte food & wine

©Rawpixel.com/bigstock.com

he holidays can often drive people to go overboard on spending, but what if you’re trying to watch your wallet? Staying on budget doesn’t mean you have to cancel all holiday celebrations. It simply calls for a little more creativity. As you’ll see, creative thinking and a little planning go a long way toward making it all work. Here are some tips for throwing a fabulous holiday party on a budget.

volume 9 • issue 6

w w w.epi cu rea n ch a r l otte.com

15

five headache-free holiday hosting tips

Party planning sometimes requires ruthlessness—but it’s worth it in the name of better food, drinks, and decorations. After all, the holidays are about spending time with the people who are most important to you, so being picky about who you invite will help you create an intimate setting. A group of no more than 10 or 12 is perfect for a cost-effective yet elegant get-together. An added bonus of intimate gatherings: you’ll have more time to spend with your guests, enjoying their company (and vice versa), rather than constantly making the rounds or worrying whether everyone is having fun.

There's a reason the holidays are called the most wonderful time of the year. It's an opportunity to reconnect with loved ones over delicious food and shared traditions. But playing hostess can sometimes feel more like a burden rather than a blessing. This year, keep your holiday gathering fun, not frantic, with these headache-free holiday hosting tips.

focus on a festive, rustic menu

Let’s face it: food is one of the most important components of any party—let alone a holiday party—and besides drinks, it’s usually the most spendy. But you don’t have to forego your budget or compromise quality to feed your guests. Here are a few affordable suggestions for filling fare that won’t empty your wallet.

Dress up standard fare. Get creative with the basics. Take potatoes: they’re filling, inexpensive, and versatile. Potato stacks, for example, are easy to make, affordable, and elegant. Another basic (inexpensive) ingredient: flour. Make a simple crust and compile a selection of sweet and savory tarts or galettes like a rustic potato tart. Dishes like these require few ingredients, and making the crust is easy and affordable.

Take it down a notch. I don’t mean you should compromise on flavor. However, if you rethink typical portion sizes, you’ll be able to offer a wider variety of food for a lower cost. Small bites are fun and festive, from miniature hamburgers to tiny cookies with shot glasses of milk, there are many appetizers you can make (or purchase) that won’t cost a ton of money. Not only are everyday foods undeniably cute in miniature form, they’re also easier to handle while mingling or holding a drink. Tip: Look for seasonal food offerings to keep the cost down but the taste factor right where it should be.

Cook the old-fashioned way. Break out your slow-cooker! Many cuts of meat that you may turn up your nose to for a fancy, sit-down dinner party are actually perfect for group holiday parties. With a little effort, you can serve a satisfying, warming meal for your guests with money to spare. From soups and stews to pot roast to short ribs, the options are endless for creating meals that will wow your guests and warm their souls. If you plan a meat-based meal, crock pots are very helpful in stretching the meat—and your dollar.

1. Put time on your side. Start your dinner or cocktail party prep as soon as possible to make room for any last-minute surprises, like forgetting an ingredient or unexpected guests. Developing a checklist and assigning manageable to-dos each day will help prevent you from feeling overwhelmed. For example, once the invitations have been extended, plan the menu and gather recipes and a grocery list. Take inventory of your cooking supplies, serving dishes, and tableware.

While cleaning the house, identify what decorations are needed.

©Yastremska/bigstock.com; ©Olha Tsiplyar/bigstock.com; ©thinkstock.com/By Mikhail_Kayl; ©JasperGrom/bigstock.com; ©Lijphoto/bigstock.com

diy decorations

Decorations are essential for holiday parties. Twinkle lights, snowflakes, and other holiday-themed items help make the environment festive and put your guests in the holiday spirit. There are many ways to decorate your party space without spending a lot of money. Some take a little extra effort while others can be thrown together using items you probably already have on hand.

Take string lights placed in hurricanes, for example. They’re simple yet stunning, and they give off a soft light that helps create the perfect party ambiance for this time of year. Another great DIY idea: use paper to cut out beautiful snowflakes for garland. If you don’t want to buy paper, use pages from old magazines or newspapers.

You might add a little extra sparkle by spraying the snowflakes with silver or gold glitter. Another surefire way to create a holiday-worthy environment: light tea candles and set them on mirrors or in decorative glasses. Scatter small branches or aromatic, fresh-cut herbs (sturdy ones like rosemary work best) around the candles, along with a few fresh cranberries, to create a beautiful centerpiece.

The key to throwing a holiday party on a budget is to keep things simple and make use of what you already have on hand. Don’t add a lot of fluff to the menu or decorations. Instead, do what you can in a tasteful manner to create a festive environment this holiday season. Play some holiday music in the background, relax, and enjoy the party with your guests!E

16

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

2. Know when to buy, when to DIY, and when to ask for help. From appetizers to desserts, determine what on the menu can be homemade, made ahead of time, or store-bought and how guests can contribute. Figure out what is actually feasible for your meal—it's OK if you can't make everything from scratch. If you've never made homemade pie, there's no reason to put your culinary skills to the test the night before. If budget allows, buy prepared dishes or desserts from the market and place on festive platters.

Find do-ahead recipes that can be stored in the fridge until they're ready to be served. By prioritizing your menu and asking for help, it will alleviate unnecessary stress and allow you to enjoy the event.

volume 9 • issue 6

3. Ditch the pile of dirty dishes in favor of disposable tableware.

Instead of standing over the sink cleaning, spend the extra time celebrating with family and friends. Make sure to choose products that can stand up to heavy foods, such as mashed potatoes and gravy or stuffing. Try using eco-friendly products that are made from recycled material and are biodegradable in home composting, leaving you to only feel guilty about that second helping of green bean casserole. And, if your guests are known to be animated, opt for recyclable disposable wine glasses. They'll hold up the event's style without sacrificing your favorite stemware.

4. Set the scene the night before. Focus on setting the table, deciding where to put the drinks, gathering extra seating, and decorating the night before. That way, the day of the party, you just have to worry about putting out the food and drinks. While last minute rearranging is bound to happen, conquering the planned details ahead of time will help keep you sane.

5. Deck the dinner table with a napkin fold. For a sophisticated, yet deceptively-easy place setting idea, consider using a perfectly-coordinated line of disposable tableware and add a napkin fold as a pretty and practical accent. Although some napkin folds can be intricate, try a unique design such as a poinsettia that can be made in a matter of minutes. Include complementary greenery or pine cones for a festive touch. epicurean charlotte food & wine

novem b er • d ecemb er 2 017

17

holidays on horseback at tryon resort a pony for every stocking by zenda douglas images courtesy tryon resort, tryon international equestrian center, frantz photography

W

ho, as a child, never dreamed of receiving a real, live pony for Christmas or other winter holiday? Most of us did and had not a bit of concern that it wouldn’t fit down the chimney, in our stocking, or even inside our house. Our dreams were replete with sounds of clopping, fast runners, flowing manes, championship ribbons, and warm nuzzles. But as colts and phillies grow up, so do children. Childhood dreams may fade, and perhaps become a little more practical, but they never really leave us. No matter how far we’ve roamed away from these childhood wishes, or if we’ve managed to retain the love and thrill of horses in our lives, there is a place—a magnificent place—where we can go to enjoy and honor horses, their regal beauty and their skill.

18

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

volume 9 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2 017

19

Opened in June 2014, Tryon International Equestrian Center (TIEC) is set amid the rolling foothills of the Blue Ridge Mountains and offers expansive scenic mountain views. Its location in Mill Spring, North Carolina, was strategically chosen to leverage the long-standing equestrian tradition of the area. TIEC stands as one of the world’s premier equestrian lifestyle destinations, taking its place among iconic destinations such as Normandy, Stockholm, Rome, and Aachen as host to equestrian sport’s most distinguished championships.

A spring, summer, and fall haven for equestrian competitors and enthusiasts, TIEC features world-class facilities for hunter/jumper, dressage, and eventing competitions. Twelve riding arenas and 1,200 permanent horse stalls accommodate 42 weeks of competition. Spectator seating—much of which is protected from the weather— allows visitors to comfortably monitor and appreciate the horses and riders they come to see.

TIEC is the signature piece of Tryon Resort, which spreads out over 1,600 acres of a rural area that is located within an hour of the bustling cities of Asheville, Charlotte, and Greenville.

Tryon Resort is a year-round destination for travelers and guests seeking diverse cuisine, shopping, family entertainment, and a unique getaway experience.

The month of November ushers in a host of events and activities that will begin to turn Tryon Resort into a winterland

playground for the holiday season. Returning this year is the Festival of the Hunt, several days of competitive fox hunting fun that culminates with the TIEC Field Hunter Championships. A Festival of the Hunt Gala, open to the public, will celebrate the week’s activities.

Tryon Resort is the place to be on Thanksgiving Day, when a scrumptious holiday feast is served. Stay in place to enjoy December’s Winterfest Saturdays, when kids can join Santa for a pancake breakfast and Mrs. Claus for story time. There will be classic Christmas movies, time to decorate cookies, and free rides on TIEC’s Venetian carousel. Adults get in on the fun with the Christmas Eve EVE Ugly Sweater Contest. Ring in the New Year by being on the scene for New Year’s Eve celebrations.

Equestrian sport carries a centuries-long reputation for being an elitist pursuit available only to affluent and well-positioned individuals and families. Owning a horse, not to mention having leisure time, was financially prohibitive for many people, and participation in the sport was essentially closed to all but the rich and fortunate. The partners behind Tryon Resort have, from the beginning, set out to challenge that perception, indeed reality, of equestrian sport, however. They desired to create a property accessible to all people, one that educates the public about horses and encourages widespread participation in equestrian sports.

The partners behind Tryon Resort desired to create a property accessible to all people, one that educates the public about horses and encourages widespread participation in equestrian sports.

thanksgiving dinner

20

nove m b e r • d e ce mb e r 2 0 1 7

tryon christmas market

epicurean charlotte food & wine

volume 9 • issue 6

w w w.epi cu rea n ch a r l otte.com

21

cleghorn golf and sports club

22

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

To that goal, much effort has been extended to make Tryon Resort open and affordable with amenities, activities, and events that have a wide appeal. As a result, there is no admission fee to enter the property, and many events, like the very popular signature Saturday Night Lights—featuring everything from live bands and performances to carousel and pony rides and world-class equestrian competitions— are free. The only requirement for these is an interest in and love of horses. Looking around and horse-gazing are real activities.

Still, at the heart of equestrian sport is competition. In 2018, TIEC will shine on the international stage as host to the FEI World Equestrian Games (WEG). Administered by the Federation Equestre Internationale (FEI), the worldwide governing body of equestrian sport, WEG is the major international championship event for the eight core equestrian disciplines of show jumping, dressage and para-equestrian dressage, eventing, driving, endurance, vaulting, and reining. More than 500,000 people are expected to attend the 12-day event to be held at Tryon Resort.

Tryon Resort includes amenities that are very close to the TIEC grounds. Named one of the “Best Places to Play” by Golf Digest, Cleghorn Golf and Sports Club is available to Tryon Resort guests, and membership is open to the public. The Club features a George Cobb-designed, exceptional 18-hole course, as well as a pool, basketball court, tennis courts, and other outdoor games. The Cleghorn Gun Club offers world-class clay pigeon shooting spread out over a 15-station course positioned for every shooter level.

Future expansion calls for a water park and fitness center.

Shoppers will delight at all the unique opportunities that exist among Tryon Resort’s shops and stores. Easily found is everything from sundries to stock home base to the perfect pair of boots. Visitors can meander through Dover Saddlery to explore their outstanding selection of equestrian lifestyle merchandise and tack. Tryon Resort’s annual Christmas Market features unique arts and craft vendors.

Home away from home is special to all guests—riders, workers, spectators, vacationers, individuals, families, and groups—and Tryon Resort has been thoughtful and innovative in designing housing accommodations that fit perfectly within the landscape of rolling hills and mountains and the equestrian lifestyle.

Fifteen three- or five-bedroom cabins follow alongside the river that runs throughout the property, each one well appointed, comfortable, and spacious. Vaulted ceilings, fireplaces, and roomy screened porches guarantee the cabins are warm and cozy. Thoroughly modern electronics, kitchens, bathrooms, and laundry rooms make convenience a given. Forty ‘tiny house’ cottages create a village of compact luxury.

Also on the property is the 50-room Stable House Inn, in addition to luxurious rental homes, and there are more than 100 RV spots with full hookups.

Nearby, the historic Lodge on Lake Lure, owned by Tryon Resort, offers a lakeside retreat combining Southern hospitality with a rustic flair.

Seventeen rooms and indoor and outdoor event space, both beautiful, make the Lodge on Lake Lure a much sought-after location for weddings, family reunions, or group events. Plans are currently underway to build two new luxury hotels on the Tryon Resort property as well.

volume 9 • issue 6

river adjacent cabins

saturday night lights

epicurean charlotte food & wine

novem b er • d ecemb er 2 017

23

hay is for horses Horses like to eat a steady diet of hay, grass, grains, and the occasional apple. Every day. All the time. But people like to shake it up a bit and enjoy a wide variety of food.

Fortunately, for visitors and guests of Tryon Resort, food options are plentiful. And not just ordinary food, but cuisine, and not just cuisine, but diverse and creative cuisine. The food scene here is continuously growing; numerous new restaurants have opened up since the Resort’s opening. Most of them are clustered together in the TIEC village, making it unnecessary to leave the property in search of dining options. Below are a few of the eating establishments guests can reach on foot, and they᾿re all open to the public.

Breakfast, lunch, and dinner, seven days a week ... just what the crowd expects from Roger’s Diner.

What may come as something of a surprise from this authentic, 50s-inspired diner is just how good the food is. Think all-day breakfast, a menu of Southern classics and farm-to-table dishes all made with fresh, locally-sourced ingredients. From a veggie omelet to awesome onion rings to pot roast, everyone will find something on the menu with their name on it.

For fine dining without the fancy dress code, capture a seat at Legends Grille. The menu is artful and the presentation is elegant. Come back often to get to know the extensive, creatively-designed menu. The horseradish encrusted wild salmon is sautéed and served with orange-vodka and dill broth is masterful. The lobster risotto is the perfect texture, decorated with flavorful asparagus tips and English peas. Claim a seat in the covered Legends Club pavilion for the best views of every grand prix competition.

To find delicately handcrafted, edible works of art, visit Blue Ginger Sushi & Noodles, where you’ll enjoy the freshest seafood prepared using locally-sourced ingredients. The Japanese cuisine offers sushimi and traditional sushi, noodles, and Sake and offers a large selection of creative roll combinations.

An entertainment event may be the reason visitors first visit Campagna, but what brings them back time and time again are the hearty Italian dishes in a classic Italian setting. Enjoy a cocktail from the restaurant’s full bar before ordering from the appealing menu. Will it be wood-fired pizzas or the Melanzane Alla Jennifer with roasted eggplant rolled with tomato sauce, mozzarella,

24

nove m b e r • d e ce mb e r 2 0 1 7

campagna italian grille

and parmesan cheese? Perhaps the Linguine Al Gamberi prepared with fresh shrimp and zucchini in an olive oil and garlic sauce suits your fancy. This menu is fun to ponder over.

The General Store is an on-site store and grocery with anything you could need for your convenience during your time at TIEC, including groceries, toiletries, house supplies, craft beer, wine, coffee, donuts, and more. Need to cool down? Stop by the General Store and try the famous hand-dipped ice cream.

Tryon Resort is surrounded by a number of small towns scattered across this rural, mountainous area.

Guests seeking a day trip or two can surely find what they’re looking for on the main streets of Tryon, Landrum, Saluda, Hendersonville, Columbus, and Lake Lure. Each town is distinctive in its history and charm.

Each has its own personality enhanced by unique small shops and stores. However, they all have two things in common—a love of horses (breeches and boots are welcome here) and good food. Here is a short list of some of the restaurants that visitors will want to add to their itineraries: Hare and Hound in Landrum, SC; Huckleberry’s in Tryon; Never Blue in Hendersonville; Purple Onion in Saluda; Wild Roots Café in Forest City; and the Tree Tops Restaurant at the Lodge at Lake Lure.

While out, plan to stop in, tour, and taste the wineries dotting the area, including: Green Creek Winery and Russian Chapel Hills Winery in Columbus; Mountain Brook Vineyards and Overmountain Vineyards in Tryon; and Parker-Binns Vineyard in Mill Spring. Be sure to bring a designated driver along, and enjoy the ride!E

epicurean charlotte food & wine

legends grille

roger's diner

blue ginger sushi & noodles

volume 9 • issue 6

w w w.epi cu rea n ch a r l otte.com

25

the christkindlmarkt charlotte's christmas village 26

nove m b e r • d e ce mb e r 2 0 1 7

by brianna melanson images courtesy carol hambridge, nicole jenkins

epicurean charlotte food & wine

T

he tradition of a Christkindlmarkt, or open winter market, began in 1310 Munich, Germany. Decorated wooden booths would take over the village’s town square to celebrate the Christmas season by selling homemade crafts and glühwein. Glühwein is the mulled red wine of Germany, literally meaning “glow wine,” as the hot irons would be glowing as they mulled. It’s not a Christmas drink without spices such as cinnamon, clove, and star anise. Sometimes vanilla and citrus are also included in the recipe. The community would stroll around the market with their warm glühwein in a commemorative mug while they shopped and watched talented performers. This marvelous tradition is still strong today and has since moved to the United States and now our beloved city.

volume 9 • issue 6

w w w.epi cu rea n ch a r l otte.com

27

Thanksgiving day begins the second year of the Charlotte Christmas Village, or Christkindlmarkt.

Romare Bearden Park will once again transform into a German Christmas market featuring glühwein, German food favorites, gifts, a Christmas tree lot, and entertainers.

Opening day will kick off with Charlotte Ballet’s Nutcracker dancers.

County Commissioner Matthew Ridenhour says, “Last year’s Christmas Village was a wonderful event, and this year is shaping up to be even bigger and better with more vendors, a new village design, and the return of exciting community partners. My family and I can’t wait to go!”

Paul Claus and Dena Bruton-Claus (Claus in a German pronunciation) have been preparing for this magical event all year, and they are rightly proud of it.

That’s right, Mr. and Mrs. Claus created Charlotte’s first ever Christmas Village.

Paul and Dena are event planners from Texas and have been in Charlotte for 10 years. They were previously volunteers at the largest free art and music festival in the southwest, and Dena was a member of the festival’s board for 11 years. Some of their fondest memories come from outdoor festivals, which were a big part of their kids’ childhood.

When their daughter went off to school in Philadelphia a few years ago, the Claus’ witnessed the Philadelphia Christmas Market being set up, which is one of the largest in the United States next to Chicago and Baltimore.

They were immediately inspired by their thorough and extravagant village and thought that’s exactly what Charlotte needed. With Charlotte’s diversity and rich German heritage, a Charlotte Christkindlmarkt seemed like a natural fit, so they began working to make it official. They succeeded.

The vibrant Christmas Villages are found all over Germany in December. As some of you may recall, some of last year’s customers were disappointed that there were no traditional wooden huts as advertised. Well, Dena and Paul were already in the process of building those huts when they found out that due to the city and county fire regulations, they would not be able to use the huts and had to resort to white tents. Remember that it was their

first year. Despite the controversy, the Village brought in more than 7,500 visitors last year, and they expect this year’s numbers to jump to 120,000. The majority of their vendors are returning from last year because they enjoyed it so much. This year’s patrons will see many great changes based on what the Claus’s learned from last year, and they even became a nonprofit. We hear some other excellent plans are in the works, too. Did someone say Christmas brunch?

Dena made another great point. The disappointment meant people were delighted that Charlotte was finally going to have a German Village for which people wouldn’t have to fly across the States or the Atlantic. The Claus’ want to make their visions come to life and have an authentic atmosphere, but it will take some time.

Though this year will not bring wooden huts, the Claus’ won’t give up on finding an alternative material to satisfy the code enforcements. But you better not pout, because I’m telling you why.

With the twinkling lights and decorations, and the gorgeous Uptown backdrop, the Village will be unlike any other Christmas celebration in Charlotte.

It’s a ls o convenient ly located, especially if you live in an Uptown apartment and want a real Christmas tree. Plus, it’s free thanks to their wonderful sponsors and partners, which include Charlotte Center City Partners and Mecklenburg County Parks and Recreation. And you won’t find a more delicious glühwein.

If you don’t get a mug of the glühwein, you won’t get the full Christmas Village experience. Last year, Dena and Paul invited German nationals to taste different recipes of glühwein in order to decide which one was the best and most genuine for the Village. Dover Vineyards of Concord generously recreated their favorite and will be selling a variety of their wines as well as the speciallymade glühwein again this year. All glühwein will be served in a souvenir Charlotte Christmas Village mug.

Two other familiar vendors will be providing alcoholic beverages to get you feeling holly jolly. Red Clay Ciderworks’ Co-Founder, Deanna Bradish, says they will again serve, “ ‘Wool Socks,’ a warm or cold winter spiced cider, to add to the festive alcohol choices. Since it helps warm

This year's Village will be unlike any other Christmas celebration in Charlotte.

28

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

volume 9 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2 017

29

from the insides, our customers call it Christmas in a cup.”

Finally, Blue Blaze Brewery will be serving their German-inspired craft beers, such as the Blue Blaze Altbier and the Yellow Blazer Kölsch. Dena and Paul are grateful to work with these local businesses who continue to outdo their holiday spirit.

Carolers, accordion players, dancers, and other musicians will fill the area with holiday music as you shop. If the weather gets chilly, the hospitality tent will be heated and filled with other live music so you can relax with your loved ones and devour some of the scrumptious food. Kids can bundle up there with hot chocolate or other non-alcoholic beverages after meeting Santa Claus on the weekends or participating in arts and crafts.

Get your Christmas sweets, such as roasted nuts, Lebkuchen (gingerbread), almond shortbread, and macaroons from the German bakeries. If you’re in the mood for something savory, popular upscale steakhouse 5Church will be making the bratwurst, or German sausage, sauerkraut, and a mean German potato salad.

The village only accepts high quality food choices and products.

“To qualify for the Christmas Market here, you have to be either hand crafted or directly imported from the country of origin,” says Dena. If you need original gift ideas, look no further. Vendors will be selling hand-painted ornaments, nesting dolls from Russia, homemade figurines and toys, and more. Pet Wants will have all natural treats to fill your pet’s stocking and maybe one for your dog being good walking around the Village.

A Nepalese woman sells beautiful alpaca wool gloves, scarves, and sweaters—everything is unique and made with love.

Once the sun sets, the Village becomes less busy and more romantic. The evening will feel like a separate event. Go with your friends during the day and then your significant other at night. You’ll be surrounded by dazzling lights, soft music, and a sugary aroma. Your glühwein will warm one hand, and your loved one’s hand will hold the other. It’s a dreamy place to make and capture everlasting memories. The Christmas Village will be open as late as 9 p.m.

Santa’s helpers will close the Charlotte Christmas Village on Christmas Eve. Mr. and Mrs. Claus will then get ready for the 2018 Christmas Village starting as soon as January. This is the beginning of what will someday be as big as Chicago’s Christmas Village. So come out this holiday season to Romare Bearden Park, grab your glühwein, and become a part of the cherished tradition. E

If you need original gift ideas, look no further than the Charlotte Christmas Village

charlotte christmas village www.cltchristmasvillage.com 30

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

volume 9 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2 017

31

places to go, people to see

through the grapevine

32

Cantina 1511 has opened a third Charlotte location in the former Blue Restaurant spot on the corner of Fifth and College streets Uptown. Gene Briggs, former executive chef at Blue, will be the executive Chef, and the chef-driven menu will offer an authentic take on Mexican specialties. www.cantina15eleven.com

Renaissance Patisserie will be relocating this fall from their current location in Sedgefield Shopping Center in South End to a new home in the Specialty Shops SouthPark, just in time for the holidays.

The Paris-born chef Sylvain Rivet is behind that venture. www.renaissancepatisserie.com

D.C.-based Mediterranean restaurant chain CAVA is expanding to the Charlotte area, with a location across from the UNC-Charlotte campus and one on Park Road (exact address TBD). Cava’s menu includes Mediterranean dishes made from scratch, as well as seasonal juices, soups and roasted vegetables. cava.com

Wooden Robot Brewery will add an additional 2,000 square feet of space adjacent to its current space at 1440 S. Tryon Street. The gastropub concept will cater to the lunch, dinner, and brunch scenes, and patrons can expect a menu of shareable plates utilizing locally-sourced ingredients. woodenrobotbrewery.com

Jon and Kim Dressler of Dressler’s Restaurant and Dogwood Southern Table & Bar will be opening a new seafood concept Uptown next spring.

Located in the former e2 emeril’s eatery spot, the 8,100-square-foot space will feature an open kitchen and bar with lounge-type seating. rarerootshospitality.com

Heritage Food + Drink plans to close their Waxhaw restaurant and reopen in the former Crisp location on the corner of Seventh Street and Pecan Avenue in Elizabeth. James Beard Award-nominated chef Paul Verica has plans for more edge in an ingredient-driven, dinner only concept. www.heritagefoodanddrink.com

Green Brothers Juice Co. has opened its flagship standalone store at 2230 Park Road in Dilworth. Green Brothers uses locally-sourced ingredients for each menu item, and look for new menu items like meal replacements, açai bowls, and superfood bowls. Smoothies will range from $6 to $8, while juices are $8 to $8.50. www.greenbrothersjuice.com

Angeline’s, an Italian-influenced modern American restaurant, and Merchant & Trade, a 19th floor rooftop bar and lounge, have opened in the new Kimpton Tryon Park hotel on Church Street across from Romare Bearden Park Uptown. www.angelinescharlotte.com merchantandtrade.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

Devon & Blakely, a fast-casual restaurant serving fresh breakfast, coffee, sandwiches, salads, and soups, as well as corporate catering, is set to open in the newly-renovated Bank of America Plaza building Uptown. Eddie V’s Prime Seafood, an upscale restaurant featuring seafood, craft cocktails, live jazz music nightly, and a 300+ wine list, will also be opening, with plans that include a 1,000-square-foot outdoor patio. Two other new, ground-floor retail spaces in the building are currently in contract negotiations. www.devonandblakely.com • www.eddiev.com

Enso Asian Bistro & Sushi Bar, located in the EpiCentre Uptown, closed in September after nine years in business.

Owners Pete Lloyd and Erez Sukarchi, who are also partners in Essex Bar & Bistro in Bank of America Plaza, plan to continue growing other concepts in the Charlotte area.

Bang Bang Bites, sister restaurant to Elizabeth favorite Bang Bang Burgers, is set to open early next year on W. Tremont Avenue in South End near the new Common Market spot. Expect all the flavors of Bang Bang Burgers packed into roughly a dozen different two-ounce sliders. bangbangburgersclt.com

Tandur Indian Kitchen, a fast casual Indian restaurant, plans to open in January near Earth Fare and YAFO in SouthPark. Boasting a contemporary, open kitchen dining experience, the menu will include freshly-prepared entrées, wraps, salads, kebabs, and unique sides. tandur.com

Charlotte is set to get another poke spot! King Fish Poke is projected to open in early November at McCullough Commons in University City, serving traditional Hawaiian Poke with a contemporary twist alongside the popular Sushi Burrito.

KFpoke.com

The Postmates’ DRINKS service has officially launched in Charlotte. Touting “beer in your hands in 25 minutes or less,” the DRINKS ordering process looks and feels the same as the food delivery portion of the app, and beers are sorted by domestics, imports, favorites, and options under $15. postmates.com/charlotte

The Toasting Company gourmet s’mores food cart has started popping up at festivals and events around town. With three homemade s’mores flavors—original, cinnamon bun, and salted caramel, each is made with homemade marshmallows and graham crackers and toasted to order. www.thetoastingcompany.com

nove m b e r • d e ce mb e r 2 0 1 7

epicurean charlotte food & wine

november 09 -19

december

Check out the holiday trees, mantles, doors, and more at the Southern Christmas Show at The Park Expo & Conference Center. Munch on tasty treats, sway with yuletide entertainment, and come ready to have a blast. southernchristmasshow.com

Experience the magic at Legacy Park in downtown McAdenville when the “big switch” is pulled at 6:00 p.m. to start another Christmas Town USA season. The lights glow nightly through December 26th. www.mcadenville-christmastown.com

01

Christmas Open House at Childress Vineyards

01 Fourth Ward Holiday Home Tour -03

23 Novant Health Thanksgiving Day Parade

09

Jingle Bell 5K Run/Walk

31

CLT New Year’s Eve

Southern Christmas Show

10

A tradition since 1947, the Uptown parade is complete with dance and choral performances, marching bands from around the region, larger-than-life floats, balloons, and some of your favorite characters.

www.novanthealththanksgivingparade.com

23 Charlotte Christmas Village

Bearden Park as it transforms into a -dec 24 Visit Romare christkindlmarkt German-style complete with vendors in wooden huts, specialty foods, live performances, and plenty of mulled wine. Plus, admission is free! www.cltchristmasvillage.com volume 9 • issue 6

McAdenville Tree Lighting

The 40th annual installation of this walkable tour includes admission to several private residences that are beautifully decorated for the season, choir and hand bell ensemble performances, horse and carriage rides throughout the neighborhood, wine and beer samplings, and tasty treats (while they last!). www.fofw.org/holidayhometour

Uncork holiday cheer and experience the brilliance of our winery decorated for Christmas while enjoying live holiday music and local vendor demonstrations throughout the day. www.childressvineyards.com

bernardbodo/bigstock.com

The space formerly occupied by Kennedy’s Premium Bar & Grill on Caswell Road in Elizabeth is being renovated for a new concept called Caswell Station.

Expect a menu of New American-style fare, with an updated exterior, interior, flooring, bar tops, and furniture. caswellstation.com

One of the most spirited fun runs in the nation, this fun and festive 5K benefits arthritis research! Get in the spirit on race day by wearing holiday-themed costumes and tying jingle bells to your running shoes. www.jbr.org/charlotte Ring in the new year with live music, ice skating, carriage rides, face-painting, and fireworks in the heart of Uptown. This year’s activities will take place in Romare Bearden Park.

www.charlottecentercity.org w w w.epi cu rea n ch a r l otte.com

33

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

volume 9 • issue 6

amélie's french bakery park road grand opening l to r: Anne Marie Holder, Jessica Hodnett, Nikki Wolfe, Ashley Anna Tuttle, Jacki Keating, Pollyanna Falk

epicurean charlotte food & wine

"

"

groundbreaking at southern tier & victory brewery co. l to r: David Oakley, Phin Deminkk, Eliza Carney, Laura Beebe

visit nc media mission at the ritz carlton l to r: Leah Hughes, Craig Distl, Linda Seligman

rosÉ wine dinner at wp kitchen + bar l to r: Matt Ciesluk, Marisa Ciesluk, Jack Rogers, Susan Madrid

novem b er • d ecemb er 2 017

"

34

uncorking at great grapes! wine, art, & music festival l to r: Martin Sifford, Andy Madewell, Ashley Hunter, Jennifer Pastore, Jenny Knowski, Suzanne Madewell, Kim Godfrey, Chris McGaughnea, Erin McGaughnea

"

serving tasty treats at yiasou greek festival l to r: Edgar Dellinger, Steve Mantekas, Janine Mantekas, Angelo Kefalas, Tommy Toufekias

"

"

scene around town

35

wine on a dime

local flavor

sweet and savory holiday fare

five cheap alternatives to your favorite wine varieties by madeline puckette

Y

ou can find great value and high quality in less popular wine varieties, which taste very similar to wine you already love! Below are alternatives to five of the most popular wine varieties and a couple of recommended wines to get you started. Enjoy!

reyka southside courtesy reyka vodka

ingredients: • 2 parts Reyka vodka • 1 part fresh lime juice • ¾ part simple syrup (1:1) • 4 to 6 mint leaves

cabernet sauvignon » chilean carménère

Cabernet Sauvignon is known for its bold, peppery, strong berry characteristics. Oak pitches in a little vanilla, and in hotter years, can even get pretty jammy. If you’re a California Cabernet lover and are looking for value alternatives, check out Chilean Carménère. Carménère wine is typically dense, packed with red fruits, black pepper, and berries. The tannins are often softer than Cabernet Sauvignon, as Carménère is a little lighter-bodied. Premium Carménère can offer more subtle flavors such as smoke, tobacco, chocolate, and leather. Here are two Carménères that won’t break the bank. » Apaltagua Envero Carménère » Primus Carménère

Combine all ingredients together in cocktail shaker. Double strain and serve in Coupe glass. Garnish with mint leaf or sprig.

syrah » spanish monastrell

scotch eggs chef marcus hart big ben british pub •

ingredients: • 4 large eggs • 10 oz sausage (english bangers if available) • 1 tsp fresh thyme leaves • 1 tbsp fresh parsley, chopped • 1 spring onion, very finely chopped • salt and freshly ground pepper

•

4 oz plain flour, seasoned with salt and freshly ground pepper • 1 egg, beaten with 1 tbsp water • 4 oz breadcrumbs • vegetable oil, for skillet or deep frying

Place the eggs, still in their shells, in a pan of cold salted water. Place over high heat and bring to a boil. Reduce heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.

©leaf/bigstock.com

Mix the sausage with the thyme, parsley, and spring onion in a bowl, and season well with salt and freshly ground black pepper. Divide the sausage mixture into four and flatten each out on a clean surface into a round flat patty. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place each egg onto a flat sausage patty, then wrap the sausage around each egg. Make sure the coating is smooth and completely covers each egg. Dip each sausage-coated egg into the beaten egg, rolling to coat completely. Then, dip and roll into the breadcrumbs to completely cover.

Heat the oil in a skillet or deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. Carefully place each Scotch egg into the hot oil and deep fry for 8 to 10 minutes, until golden and crisp and the sausage is completely cooked. Carefully remove from the oil with a slotted spoon and drain on kitchen paper. Serve warm or cool.

36

nove m b e r • d e ce mb e r 2 0 1 7

epicurean charlotte food & wine

champagne » spanish cava

Champagne gets a lot of credit as the dominant sparkling wine thanks to a history of fantastic marketing. Remember: It’s not Champagne unless it’s from Champagne! With its bright thirst quenching bubbles, Champagne is the ideal companion when celebrating, pairing with food, or just sipping at home.

What you might not know is that Spanish Cava is an amazing alternative to Champagne while still delivering nearly the same quality of refreshing bubbly satisfaction. Since Cava is made from less common varietals and isn’t inflated by marketing hype, it can often be found for a fraction of the price of Champagne. Here are a few examples of great value Spanish Cavas. » Segura Viudas Aria Brut Cava » Mercat Brut Nature Cava

Syrah in the new world is known for being medium to high tannin, bright, and full of dark berry fruit and chocolate. A great alternative to Syrah is Spanish Monastrell (Mourvèdre). It’s very similar to Syrah’s high tannins and acidity, but with more of a dark red berry fruit. France also uses Mourvèdre in Rhône-style wines, however they are typically more earthy and gamey. Below are two examples of Spanish Mourvèdre that stout impressive accolades at a pinot noir » grenache Pinot Noir is an ancient varietal with a monstrous range great value. of textures, flavors, and aromas. Commonly light to medium » Vina Honda Monastrell bodied and rich with cherry, raspberry, and other small red » Vinos Sin-Ley M5 Monastrell fruit notes, Pinot Noir has particular qualities that make it unique. While not a perfect substitution, Grenache can still zinfandel » primitivo Zinfandel is a high sugar grape capable of producing deliver fantastic red fruit flavors in a light body, low tannin fruit bombs packed with blackberries, anise, and pepper. wine. This makes Grenache a fantastic substitution for Pinot A mouthwatering, juicy, easy-to-drink wine, Zinfandel is Noir as a value driven daily drinker. (Read: Grenache is a lot perfect for parties, BBQs, and unwinding after work. What cheaper than Pinot Noir.) you might not know is that Primitivo from Southern Italy is » Las Rocas de San Alejandro Garnacha very similar to Zinfandel. In fact, at one point, Italy actually » Dom. Lafage Cuvee NicolasE started to relabel imported wine into America as Zinfandel.

Madeline Puckette helps people learn about wine through winefolly.com, a site devoted to wine Ready to try a Primitivo and judge for yourself? education. A certified sommelier with Court of Masters, and she has worked in restaurants/events » A. Mano Puglia Primitivo as a wine expert and enjoys revealing the secrets of wine such as how to sniff out a corked bottle or how to start a wine collection. » Tormaresca Torcicoda Primitivo volume 9 • issue 6

w w w.epi cu rea n ch a r l otte.com

37

words to live by

the juice

Easily Add Warm Comfort and Holiday Cheer

Measure and Dispense Hamburger Patties in a Flash

$29.00/set • www.simplybeyondfoods.com

$6.99 • outsetgrillware.com

Whether the home chef on your gift list wants to add pure, organic spices to his baking, enhance savory seasonal dishes, or season nuts, seeds, or baked goods, the Holiday Spray-On-Spice Set from Simply Beyond Foods is the ideal gift! Organic, eco-friendly, and non-aerosol, the flavors included in the set—pumpkin spice, gingerbread, and cinnamon—are classic and seasonally delicious. Additional seasonal flavors are available, including Organic Cranberry Fruit Vinegar. Non-GMO.

The Outset Adjustable Burger Press makes dinnertime preparation a breeze.

You can quickly measure and shape out burger patties with this easy-to-use press. Use the selector to measure 1/4-, 1/3-, or 1/2-pound round patties in seconds, and it’s even dishwasher safe for easy clean up. Spend more time grilling and less time prepping!

from $85.00 www.delicaciesjewelry.com

If you’re looking for a way to celebrate your pasta love without the extra calories, Delicacies Jewelry has your back. Their latest line of necklaces, the al Dente collection, is inspired by Barilla’s world-famous pasta and is available in both sterling silver and 14K gold. Featuring a wide variety of pastas, such as penne rigate, rotini, farfalle, cellentani, bucatini, and orrechiette, no matter what your go-to pasta may be, Delicacies is sure to have something to satisfy your craving.

Easily Enjoy Fried Food Favorites $29.99 • www.target.com

Make delicious fried food at home with the T-fal Cool Wall 1.2L Compact Deep Fryer. Unlike bulky alternatives, the T-fal deep fryer comes in a sleek compact size that takes up minimal space on the counter, and its exterior housing stays cool to the touch for added safety while in use. With its 1.2L oil capacity, the deep fryer quickly and efficiently fries food to crispy perfection—perfect for two or three people. The unit’s rotating dial with easy-to-read temperature settings makes it easy to achieve the desired amount of heat, and when cooking is complete, simply open the lid and lift up the basket, resting it on the hook, which allows excess oil to drain back into the bowl.

Make Homemade Baking Fun and Easy

from $7.99 www.scratchandgrain.com

Scratch & Grain’s unique line of baking kits feature individually-packaged ingredients so home bakers can create their very own recipes every time. The cookie kits make homemade baking easy and fun; each box is individually packaged, labeled, and tracked. Each ingredient has been color-coded, as well, making homemade baking near fool-proof. All you have to supply is the butter and eggs, while the cookie kit will include the rest of the necessary ingredients to get you started baking. Plus, each cookie kit box makes upwards of nine sheets of cookies!

Keep It All Together

$2.99 • www.jarware.com

Transform any Mason jar into the perfect vase! Jarware’s Flower Frog makes organizing floral arrangements easy and beautiful. Simply snap the Flower Frog attachment into the rim of any wide mouth Mason jar and screw on ... you’re all set to arrange! The Flower Frog allows you to arrange your cut flowers and prevent them from falling or overlapping, providing a simple and effective way to keep the stems upright and the blossoms separated. Made of BPA-Free plastic, it’s both dishwasher and food safe. Mason Jar not included.

©HalfPoint/bigstock.com

Why Not Wear Your Favorite Pasta?

“wine without food is fine, but food without wine is a disaster.” alan richman

38

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

volume 9 • issue 6

HAPPY HOLIDAYS