jan/feb 2018

snack like a pro this football season take a bite out of vancouver

dining and recreation meet at qc social

january • february 2018

Best Fish & Chips “This side of the Pond”

contents Plus all your favorite Traditional English Specialties

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seven ways to snack like a pro this football season

704-817-9697 • www.BigBenPub.com 2000 South Blvd - Atherton Mill

Mon-Thurs 11am - 11pm Fri - Sat 9am - 2am • Sun 9am - 11pm

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take a bite out of vancouver

charlotte gets social

BARRINGTO N’S ~

~

Est. Est.

2000

2014

in each issue 05 the juice

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06 ripe for the picking

32 through the grapevine

07 drinks with kate 08 juicy morsels

33 places to go, people to see

Est.

2009

must-have products, hot topics, and more wine picks to ring in the new year

how to sweeten up your valentine’s day with amélie’s french bakery & café

10

seats & eats

volume 10 • issue 1

experience the innovative art of wolfgang puck dishes at wp kitchen + bar

profiles of passion north carolina fine wines society

a calendar of local events

34 local flavor

spread new year’s cheer (and chow!)

35 scene around town

check out who’s been out and about

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the juice

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

Impress with the French Press

$34.99 • coffeegator.com

Turn Fruit into Ice Cream 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

The French Press from Coffee Gator is not like your average French Press.

It was born to fulfill two missions: to make your taste buds dance with professional standard, coffee-flavor fuller than ever and to keep your coffee piping hot for longer.

The pot is made from surgical-grade stainless steel, and the walls are 33.33 percent thicker than other metal products on the market. This French Press will keep your coffee (or tea) piping hot for at least 32 minutes longer than standard ones, and the double-layer mesh filter guarantees a clean cup.

Make soft serve fruit treats quickly and easily with the Gourmia Automatic Healthy Frozen Dessert Maker. Simply add any frozen fruit, and enjoy a decadent dessert with a texture similar to ice cream, but without the added fats, sugars, or preservatives. In no time you’ll have a tasty treat for the whole family to enjoy. Plus, it᾽s easy to clean— all of the parts are removable, making it easy for you to see what needs to be wiped down for thorough clean up.

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

associate editor

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.

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.

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Ashley Blake Chappell

Engage your senses at lemeridiencharlotte.com

1/16/17 10:27 PM

media editor Courtney Matinata design & production Ashley Blake Chappell ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 contributing writers Yvonne Ackerman, Brandpoint, Courtney Matinata, Catherine Rabb, Bryan Richards, Michael J. Solender contributing photographers Amélie’s French Bakery & Café, Clinneam LLC, Courtney Matinata, Kyo H. Nam, Michael J. Solender, Tourism Vancouver, WP Kitchen + Bar cover image QC Social Kyo H. Nam

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$49.99 • www.gourmia.com

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

volume 10 • issue 1

Keep Your Herbs Fresh

$19.99 • www.honeycando.com

The Honey-Can-Do Glass Herb Preserver extends the freshness of your herbs by storing them in a durable, borosilicate glass herb keeper.

Its compact design will fit inside most refrigerator doors, and clear sides allow you to easily identify what herbs are inside. Simply remove the cover on the top of the herb keeper to add water and keep herbs fresh for up to two weeks. To access herbs, pull up the lid, and the connected bottom tray will leave the water in the bottom of the herb keeper and bring the herbs to the top.

Break Out of the Ordinary Barware $20.00 • www.root7.com

Root 7’s Geo Glass takes inspiration from modern terrariums with a unique angular shape, emphasized by beautiful metallic styled edges. The thick hand-blown glass gives it a weighty and sturdy feel while the lip has been crafted to provide a satisfying drinking experience. Perfect for your favorite spirit or cocktail, as well as being suitable for everyday use at home. Stackable and gorgeous, you can even use these to beautifully display your favorite succulent.

epicurean charlotte food & wine

Bake, Broil, Toast, and Fry

$199.00 • www.cuisinart.com

The Cuisinart Convection Toaster Oven Air Fryer is a unique kitchen workhorse that’s actually a premium full size toaster oven with a builtin air fryer. That means it not only bakes, broils, and toasts, it also lets you air fry right inside the oven. Air frying, which uses powerful ultra-hot air, is a healthier way to prepare delicious fried favorites, from wings to fritters to fries. And since toaster ovens stay on the countertop, this fryer doesn’t have to move back and forth from cupboard to counter.

Enjoy the crunch without the calories and messy cleanup!

Liven Up Your Lunch Break $24.95 • www.boxappetit.com

The Box Appetit Lunch Box from Black+Blum has been designed to make lunch times and meal planning easy. With its practical water tight seal, you can store an array of dishes with the knowledge that they will be kept fresh all day long. This dishwasher safe lunch box is the perfect place to pop your leftovers from the previous evening, a fresh salad, sushi, or anything that takes your fancy. Work, travel, or school, the Box Appetit Lunch Box is made from high-quality BPA-free materials and is ideal as a reusable alternative to boring, fragile, and harmful takeaway containers.

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ripe for the picking

ripe for the picking David Biddlecom of Evoke Restaurant and City Lights Rooftop recommends the J Vineyards 2015 Vin Gris Rosé of Pinot Noir (Russian River Valley) for your special Valentine's celebration.

Paula Casey of Big Ben British Restaurant & Pub highly recommends 20 oz. of Boddingtons Pub Ale to keep you warm this winter.

Pint $6.50

Glass $14.00, Bottle $54.00

Golden amber in color, this is a smooth, creamy example of a British pale ale. It’s sweet, malty character is balanced on the nose with a nice floral hoppiness, with bittering hops present on the finish.

The golden-pink hued Vin Gris features aromas of red cherry, strawberry, and a perfumed bouquet of fresh cut flowers.

The palate offers tart cherry, wild strawberry, rose petals, and clean, crisp acidity.

Dylan George of Pasta & Provisions enjoys drinking the 2014 Isole e Olena Chianti Classico on colder nights.

Bottle $25.99

This is a tangy and fresh red with plum, dried lemon, and berry characters. With a medium body, bright fruit, and a fruity finish, pair with a fine cut of grilled red meat or aged cheeses.

Morgan Leitert of QC Social says the 2015 Tinazzi 'Selezione di Famiglia' Corvina di Verona IGT is the perfect wine for Valentine's Day. Bottle $27.99

This wine boasts a dark glossy ruby color with scents of Amarena cherries, ripe red fruit, plum, some raisins, and a touch of cinnamon, licorice, and anise. Easy-going in the mouth, but quite pleasant with a smooth and velvety texture and a nice balance between warm fruit, fresh acids, soft tannins, and a southern spiciness.

Monte Smith of Café Monte French Restaurant and Bistro says the 2013 Château Fontanès La Petite Serine is perfect for cold nights and goes well with Duck Confit.

by kate bruce

Until next time … cheers and enjoy!

RUNNING OUT OF ROOM FOR YOUR VINO?

Let Kate find your perfect villa, complete with wine cellar!

Glass $9.00, Bottle $36.00

This Central Coast red boasts notes of buttery boysenberry pie, crushed vanilla, and fresh blueberries on the nose. Soft tannins frame flavors of black currant and dark roast coffee with touches of tobacco and a caramelized finish.

Airly sturdy and dense at the current stage, this wine has a concentrated palate of dark fruits, smoke, pepper, and graphite, with slightly coarse tannins on the finish.

Bradley McClain of Good Food on Montford can't get enough of the Horseshoes & Handgrenades red blend.

Matthew Matinata of Old Stone Steakhouse suggests the Ferrari-Carano Siena, 2013.

Bottle $55.00

Bottle $38.00

This fruit-driven, full-bodied complex red blend is sourced from Southern Oregon and Red Mountain Washington. The rich, ripe, voluptuous fruit comes from Oregon Syrah, with just enough Washington Cabernet Sauvignon and Merlot to give it complexity and structure.

Think cherry pits and leather whips!

This medium-bodied, Sangiovese-blend red wine is a bit of a chameleon, as it changes ever so slightly year-to-year because of Mother Nature and the grapes themselves. With one sip of Siena, you’ll instantly feel like you’ve been transported to the hills of Tuscany, which is exactly the intention.

ja nu a r y • fe b r u ar y 2 0 1 8

Nestled inside Le Meridien hotel in Uptown, the contemporary steakhouse Evoke is serving up a concoction just right for the occasion. Indulge in the Red Rose Thorne. Made with Woodford Reserve Double Oaked Bourbon combined with a fresh muddled mixture of apple and raspberries, fresh ginger root, habañero simple syrup, and ginger beer, this cocktail is anything but traditional. Topped off with an apple floret and coconut foam, this blend is unexpected, and it’s lively in color and spicy in taste (thanks to the bite of the ginger notes). Each sip of spice is calmed off with a taste of coolness from the coconut water and milk blend.

Don’t worry if this cocktail or holiday isn’t for you, however, as the wine selection is extensive and can accommodate a range of palates.

My personal go-to: the J Vineyards Vin Gris Rosé of Pinot Noir from the Russian River Valley—a crowd pleaser for whatever occasion you may be toasting.

Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse recommends the 2014 Unparalleled Cabernet Sauvignon for your Valentine's celebration.

Bottle $48.00

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With Valentine’s Day just around the corner, I was on the hunt for an early evening cocktail that would be perfect to kick off the night and get you smelling the roses.

drinks with kate

Everyone notices a clean car.

KATE BRUCE TERRIGNO

Give the gift of a clean car at autobell.com

epicurean charlotte food & wine

volume 10 • issue 1

GIFTCARD

REALTOR | BROKER kterrigno@dmahomes.com c: 631.903.3021 w w w.epi cu rea n ch a r l otte.com

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juicy morsels

sweeten up your valentine’s day

your favorite takeout or preparing an elaborate dinner. I prefer not ready for a romantic night out, yet? enjoy a casual valentine’s date night at amélie’s the latter, often whipping up my eggplant parmesan recipe,

with amélie’s french bakery & café on park road by bryan richards images courtesy amélie’s french bakery & café

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hether you’re honoring a long-time relationship, a new fling, or your child’s classmates, the pressure of finding a creative and unique way to celebrate Cupid’s favorite day often results in one crafted more from stress than love. Sadly, that’s why many of us write Valentine’s Day off as a pointless Hallmark holiday. Who needs another red teddy bear or heart-shaped locket anyway?

Amélie’s French Bakery & Café to the rescue! The Queen City’s favorite French-inspired café can help you plan the perfect Valentine’s Day with their newest location in the Park Road Shopping Center. Not only can you indulge that special someone in your life with Amélie’s scratch-made French pastries, but the Park Road Shopping Center location also offers French wines, seasonal mimosas, and local craft beer alongside the pastries and café drinks Charlotteans have come to know and love.

“People work here because they get to create and make,” says Sarah Britton, Director of Operations at Amélie’s. “We look forward to holidays and special occasions because we get to be a part of our customers’ lives.”

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plan a night out with the special someone in your life

One of the Park Road Amélie’s most unique attributes is its proximity to all the other fixin’s needed to plan a special date night. Prefer to snuggle up in a movie theatre with your beau?

Stop into Amélie’s for a pick-me-up like their spiced maple café crème—the French version of the latte—beforehand and then head on over to the Manor Theater for the latest flick.

Consider yourself a foodie? Plan a progressive dinner with stops at Rock Salt for oysters (nature’s aphrodisiac… wink, wink), DotDotDot for appetizers and cocktails, and CO for an intimate yet exotic dinner, all followed by dessert and a glass of French wine at Amélie’s. The rich chocolate peanut butter petit four washed down with the berry, vanilla, and floral notes of the Bordeaux Rouge from Château de Fontenille make the perfect end to an evening.

If your relationship has advanced to the next level fellas, pop into Brownlee Jewelers and let her shop for the engagement ring she’s been dreaming about. Amélie’s ups the ante on that proposal with a custom made “Will you marry me” Éclair. Not only will her heart melt, but the buttery, creamy dessert will melt in your mouth. volume 10 • issue 1

As if the stress of Valentine’s Day just being Valentine’s Day isn’t enough, add to it the complexity of a new relationship.

Are we ready for an intimate night out at The Cellar at Duckworth’s? Or is the high price tag of a fancy dinner coupled with awkward moments of candle-lit silence too soon? Amélie’s in the Park Road Shopping Center allows the perfect setting to test the waters of your new relationship.

Skip the tomahawk bone-in ribeye and enjoy a casual, yet still delicious, dinner of seasonal soups, salads, and sandwiches like the wild mushroom duxelles tartine (the French version of an open-faced sandwich). Wash it down with a playful orange and clove mimosa or a Hop, Drop ‘n Roll IPA from NoDa Brewing.

If the conversation seems to be moving in the right direction, keep it going with a hazelnut praline café crème and a petite dessert trio, which comes with a fresh fruit tart, a two-tiered macaron, and a mini cream puff.

When you do reach those unavoidable lulls in conversation, talk about the café’s eclectic décor, which Brenda Ische, designer, brand manager, and co-founder of Amélie’s, describes as Marie Antoinette meets Alice and Wonderland. The Mona Lisa wearing sunglasses is my personal favorite.

which takes me all afternoon to cook. I tend to fall short when it comes to dessert though. I may know my way around the kitchen, but when it comes to anything with sugar, forget it.

Amélie’s is to the rescue with sweet treats like the previously mentioned Éclair Your Love. Customize them with a personal message (requires a 48-hour advanced order). Another customer favorite is the sexy chocolate covered strawberries.

With a choice between dark, milk, and white chocolate, there’s something for all chocolate lovers. Last year they sold almost 3,000 of the romantic treat.

bring home treats for the whole gang.

Nowadays, Valentine’s Day isn’t just limited to the special someone in our lives. Many of us like to bring sweets to the office for our colleagues to enjoy, treat our important clients, or put a smile on the face of our child’s classmates. Britton recommends picking up a dozen or so of Amélie’s pâte sucrée Valentine’s Day cookies— the French version of a sugar cookie. “They’re really buttery when you bite into them but still sturdy enough to support the royal icing that delivers that Valentine’s Day touch,” she says.

Another option is Amélie’s famous French macarons.

Raspberry, mixed berry, or a seasonal cranberry pistachio offers Enjoy a special date night at home with Amélie’s that finishing Valentine’s Day touch.

Valentine’s Day doesn’t have to be that difficult after all. With the Maybe you’re like my wife and I and prefer to celebrate Valentine’s Day with a quiet night at home by either ordering in help of Amélie’s, make this Valentine’s Day your best one yet.E epicurean charlotte food & wine

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seats & eats

experience the innovative art of wolfgang puck dishes at southpark’s wp kitchen + bar by courtney matinata images courtesy courtney matinata and wp kitchen + bar

I

t’s no secret that the renowned Wolfgang Puck name goes hand in hand with some of the best restaurants in the country, with a brand notorious for top-notch hospitality, the finest ingredients, and unparalleled culinary creativity. In fact, maybe you’ve been fortunate to have dined at any one of the restaurant group’s locations worldwide, whether it be LA, Las Vegas, or Atlantic City, just to name a few.

What you may not know is that one of Wolfgang’s newest dining concepts rests right outside our door, one that doesn’t need a fancy jet setting getaway to justify. At WP Kitchen + Bar, located within SouthPark’s Phillips Place, you can get your hands on the globally-influenced fare for which the namesake is known, but in a much more relaxed setting; it’s the best of both worlds for those seeking to satisfy high end cravings among a practical and sociable outer city scene.

The approachable air of WP’s interior is a welcomed surprise, achieving the balanced blend of elegant design within a casual environment. Grays, browns, and reds span the space, and industrial chic touches contrast with modest rustic woods accents. Walls of windows line the open layout creating a light and airy feel for the restaurant—perfect for meeting a friend for a last minute lunch or providing the ideal intimate glow come nightfall without feeling too over the top.

During my recent lunch visit, I settled in at the bar to a backdrop of soft chatter among family and friends dining over pizzas and sandwiches.

Through the open, horseshoe-shaped bar at the restaurant’s entrance is a clear shot toward the exposed kitchen ahead for a view of the culinary artists at work, Chef Stephen Schmitt at the reins. Though Chef Wolfgang Puck’s influence can be seen, felt, and tasted in WP Kitchen + Bar, Chef Stephen’s primary focus is making sure Charlotte’s interests are first and foremost.

It’s a local restaurant at heart, and Chef Stephen has the freedom to bring in homegrown ingredients and seasonal flavors that make it feel like a local establishment. Chef Stephen was born and raised here in the Queen City—something that has become somewhat of a rarity these days.

He’s been with the restaurant since its opening in 2012, back when the eatery was known as Wolfgang Puck Pizza Bar. Having rebranded in 2016 to more accurately highlight its broader range of offerings, WP Kitchen + Bar’s one-of-a-kind entrées consist of everything from savory chicken dishes to elaborate pasta presentations, in addition of course, to their beloved wood-oven pizzas still readily available.

You’ll come to find that the menu is designed specifically with sharing in mind, particularly when it comes to the salads and appetizers, in hopes that everyone at the table can share in the experience. Kick off your midday meal with the roasted beets—a refreshing and unique harmony of

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WP Kitchen + Bar 6706-c philips place court • charlotte 704.295.0101 • wolfgangpuck.com epicurean charlotte food & wine

volume 10 • issue 1

colorful baby beets, rosemary, and petite greens tossed in a vinaigrette and laid to rest upon a tart citrus yogurt harmoniously complemented by contrary textures of creamy feta cheese and crunchy pistachio granola.

The taste is undoubtedly as mesmerizing as the vibrant display and proves a salad in no way needs to be boring.

If it’s dinner for which your group has gathered, relish in the tastes of the Poached Pear + Stracciatella, a sweet and subtle starter that will have you feeling like the poshest of diners. The pears, deliciously poached in port, are paired with prosciutto, sourdough crisps, and pomegranate over a thin layer of smashed burrata cheese and finished off with a sweet maple-hazelnut vinaigrette.

Feel like exploring outside the box? This is the place to be if you want to successfully step out of your comfort zone, and Chef Stephen is up to the challenge when it comes to grilled octopus. This delicacy is a definite must-try, cooked perfectly in smoked paprika oil and accompanied by a flavorful black garlic aioli. Marble potatoes extend an essence of familiarity, and a side of grilled lime adds enhanced flavor appeal to an already interesting dish.

When you’re ready to move to the main course (and after much internal debate, have elected to switch it up from your usual WP mushroom or fennel sausage pizza pie fixation), two chicken dishes certainly stand high on the ranks: the Italian Chicken Sandwich and the famous Brick Chicken Calabrese. The sandwich layers shaved chicken with robiola cheese, pepperocini, lettuce, and nduja tomato jam, all offset by a hit of warm heat from spicy chili aioli spread for the perfect lunchtime pick-me-up.

The brick chicken, the restaurant’s most popular dish, is a more substantial meat serving and a prime selection for an evening sit down session.

This dish is unique in that the chicken is first seared on the grill and then moved to the wood oven where it is cooked under a brick to maintain equal cooking and create a crispy top skin. The final product is served up with roasted Cipollini onions, shishito peppers, cherry tomatoes, chicken jus, and that same intriguing Calabrian chili atop a bed of Tuscan potatoes. Moist, complex, and bold in flavor, you’ll appreciate chicken in a new way with just one bite.

If you don’t want to leave without channeling your inner Wolfgang Puck, the Trofie Pasta will be your pick. Wolfgang grew up eating this hearty Austrian dish, and it’s the perfect cozy option for any upcoming dinner date. Lamb is braised in red wine, veal stock, and herbs and then tossed in a sauce of tomato, sweet onion, and porcini mushrooms. Cured egg yolk, parsley, and olive oil top it all off for a noodle compilation just waiting to be devoured.

Refresh your palate throughout your meal with a specialty sipper like the Carolina 75 or Blackberry Crush, and make sure to round out the occasion with the sweet conclusion of Red Velvet Cake or Pecan Pie. This SouthPark jewel is surely a foodie’s dream, a destination dining experience right among your neighborhood retail metropolis enriched by an inviting attitude and a pleasant price point that won’t have you breaking the bank. Stop in and savor for yourself the same distinguished care and quality behind Wolfgang’s claim to fame; your taste buds will be so glad you did.E w w w.epi cu rea n ch a r l otte.com

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profiles of passion North Carolina Fine Wines Top 12

north carolina fine wines society

Best in Show & Best Red Vinifera Raffaldini Vineyards & Winery 2014 Montepulciano Riserva

by catherine rabb

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ine has been made for centuries in North Carolina, and in the 1800s, North Carolina had a thriving grape growing and wine making business that essentially ended with Prohibition. During Prohibition, agricultural focus turned away from growing grapes for wine and toward growing tobacco.

In the last few decades, intrepid growers and winemakers have brought wine back to North Carolina, carefully planting and tending vines, crafting wines, and nurturing a vision of a vibrant industry.

Today, grape growing and wine making are back in North Carolina, and back in a big way. Wines are made in all parts of the state, from the mountains to the ocean. The wines are delicious, and wine tourism is a jewel in North Carolina’s crown. North Carolina is now the seventh largest producer of wines in the country.

For wine lovers, it’s been both inspiring and exciting to see the industry begin to flourish. And, in case you haven’t noticed, there are stunning wines being made right here in our state that can challenge the quality of wine produced in any fine wine region around the world.

One of the challenges for any emerging business is to have the quality of their product recognized by others. In the competitive world of wine, carving out space on wine store shelves and restaurant menus, and getting recognized in wine publications, is a huge challenge. In 2016, a group of producers formed an organization called the North Carolina Fine Wines Society as a nonprofit with two goals. The first goal is to promote the quality of North Carolina fine wines. Passionate advocates for North Carolina wines, this organization has had monumental success through hard work and vision.

In 2017, they hosted the inaugural North Carolina Fine Wines Competition. The wines were judged blind, using rigorous tasting standards, by a group of Advanced Sommeliers.

More than just a competition that rewarded participation, this competition was a serious and professionally executed event that showcased the diversity and quality of North Carolina Wines. Professional competitions aren’t easy to create and execute. Just the glassware alone needed for a competition is daunting, much less crafting the rules, and creating a competition that is inclusive, yet challenging. Forty producers submitted 146 wines, all 100 percent grown and produced in North Carolina from vinifera, or hybrid, grapes.

The top 12 wines (12 is the number of wines in a case), were showcased at a recent event held in Charlotte at the Duke Mansion. And they were stunning.

Best Rosé Vinifera Jones von Drehle Vineyards 2015 Rosa Dia Best White Vinifera Herrera Vineyards 2015 Dry Riesling Best Dessert/Port Vinifera Shelton Vineyards 2006 Port Best Hybrid Surry Cellars 2013 Specialty Lot 152 Sparkling NC Fine Wines Case Raffaldini Vineyards & Winery 2014 Sangiovese Classico Reserve NC Fine Wines Case Cellar 4201 2015 Chardonnay, Unoaked NC Fine Wines Case Grove Winery & Vineyards 2013 Nebbiolo NC Fine Wines Case Jones von Drehle Vineyards 2015 Petit Manseng NC Fine Wines Case Shelton Vineyards 2013 Two Five Nine Tannat NC Fine Wines Case Addison Farms Vineyard 2014 Five Twenty-Nine Barbera NC Fine Wines Case Jones von Drehle Vineyards 2015 Chardonnay, Unoaked

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volume 10 • issue 1

epicurean charlotte food & wine

•

images courtesy clinneam llc

I started with a crisp and refreshing sparkling wine from Surry Cellars, made even more impressive by the fact that the wine was made by students enrolled in the Viticulture & Enology program at Surry Community College. There was a lovely, lilting dry Riesling from Herrera Vineyards that was one of the most food-friendly, drinkable wines I’ve tasted recently. Raffaldini poured an intensely flavored and delicious Montepulciano that was awarded not only the best Red Vinifera medal, but also Best in Show. Cellar 4201 showcased a gorgeous unoaked Chardonnay. Jones von Drehle, producers of three wines in the top 12, had a complex, and interesting Petit Manseng, and Shelton Vineyards a rich and luscious Port.

Want to try them? Five wines from the winning vineyards will be featured at the Society’s Annual Gala, to be held Saturday, February 17th, in Winston-Salem. Or you can always visit their vineyards.

The second goal of the Society is to fund a scholarship for North Carolina students attending North Carolina colleges or universities pursuing careers in Enology, Viticulture, and wine related hospitality and Agrotourism programs, and in partnership with the Winston-Salem Foundation, aim to support the industry in the future by helping to develop future industry partners. Perhaps a donation to that fund in the name of the wine lover in your life might be a terrific holiday gift (www.ncfinewines.com)!

For a fledgling organization, their debut year was an impressive one. With their goals to inspire excellence among producers, create opportunities for wines to be recognized for their quality, and to continue to invest in the future of the wine industry, there is little doubt that this organization will help make the wines, and the wine industry of North Carolina not only better, but better known and recognized. Cheers to the North Carolina Fine Wines Society, and to all their members who seek to make North Carolina a vibrant and exciting place to make and to drink wine.E Vitis Vinifera grapes (sometimes called European) are the varieties most consumers already recognize, like Chardonnay, Merlot, Riesling, and Cabernet Sauvignon.

Hybrids—a crossing of a vinifera grape with a non vinifera grape—are widely grown in the United States, as they have good disease resistance and flavor.

Examples of hybrids are Traminette and Chambourcin.

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seven ways to snack like a pro this football season reprinted with permission from brandpoint

F

Snyder, who is responsible for keeping the year-round nutrition strategies for the team’s players on track, also knows the pitfalls for fans. “Nutrition goals can fall by the wayside when leisure time includes snacking or party fare,” Snyder says. “We tend to make poor choices when it comes to snacking, earning it a bad rap. But in fact, by picking healthy and tasty options, anyone can come out a winner on game day.”

Snyder recommends these tips for better snacking in his healthy eating playbook for football season and throughout the year.

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epicurean charlotte food & wine

Olga Larionova/shutterstock.com

ootball season is quickly approaching, which means it’ll soon be time for tailgating or watching the big game on TV. For many of us, this time of year is tough on our diet and exercise plans, but it doesn’t have to be, according to Bryan Snyder, registered dietitian and director of team nutrition for the Denver Broncos.

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plan ahead.

have a backup plan

Cut and slice your fruits and vegetables the day before you plan on eating them. That way, when you find yourself hungry and ready for a snack, you’ll already have the hard part finished. Grab your pre-cut veggies and dip them in low-fat ranch dressing or hummus to help get you through the day. This is a great way to add some healthy vegetables to your tailgate menu. Perhaps you could make a strawberry banana smoothie with Greek yogurt the night before and leave the pitcher in the refrigerator for a quick grab-and-go snack as you run out the door.

You might be heading to the game on Saturday or Sunday, and you plan on meeting up with some friends before the game to tailgate. In this case, you may have zero healthy choices to pick from while you’re snacking and eating before the game. It’s always good to have a backup plan. Healthy bars, nuts, or a piece of whole fruit are easy and portable so you have a go-to backup plan.

Trail mix and pistachios are easy to throw in your bag for the game or to have around your house for a snack. Plan ahead and bring some small snacks with you so you don’t indulge in hours of unhealthy snacking, like our Pistachio and Date Energy Bites (recipe below). Great for tailgating, this portable and delicious snack is healthy and gives a great variety of protein and antioxidants to not only fill you up, but give you an immune system boost as well.E

snack on foods that are healthy and will fill you up.

How many times do we eat a snack and 10 minutes later we’re hungry?

The perfect snack strikes a great balance of healthy carbohydrates along with protein, fiber, and antioxidants. One of the healthiest and best snacks is pistachios. With 1 ounce of pistachios, you get 6 grams of protein, 3 grams of fiber, healthy fats, and 6 percent of your daily value of iron.

Plus, pistachios contain antioxidants, which help our immune systems stay strong and fight off diseases. One serving of pistachios contains only 160 calories.

pistachio and date energy bites

aim for whole grains.

stay hydrated with water.

Our bodies have a difficult time distinguishing between being hungry or thirsty. Often, we feel like we are hungry when in reality we simply may be thirsty and/or dehydrated. One study found that people who drink water 20 to 30 minutes before starting their meals eat about 75 fewer calories per meal. Considering we may be snacking for three hours while watching the game, these calories will add up.

replace fatty protein with lean proteins.

Hamburger sliders are a staple of many tailgating menus across the country, but sometimes we just want a good burger. While eating a fatty hamburger in moderation isn’t the worst thing in the world, there are certainly some leaner options to choose. Instead of going to the grocery store and picking up the first piece of beef available to grill for the game, look at either a leaner beef option or a different meat altogether. For example, a better option for protein would be a 97 percent lean ground beef to make sliders or hamburgers. Another option would be to simply choose ground turkey instead of ground beef to make patties to throw on the grill.

don’t be afraid of veggies.

Despite what your buddies may think, it’s not against the law to eat vegetables at a tailgate party. More than likely, there will be some grilling before the big game. Don’t be afraid to throw some zucchini, mushrooms, or even asparagus on the grill to complement the other items you are cooking. You can also chop up some veggies and serve with low-fat ranch dressing or hummus.

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ingredients:

zoryanchik/shutterstock.com; istetiana/shutterstock.com; soeka/shutterstock.com; Zoeytoja/shutterstock.com; Nataliya Arzamasova/shutterstock.com

The last thing you probably think about as you get ready for the big game is setting out snacks that contain whole grains. However, eating whole grains may reduce your chances of developing chronic diseases like heart disease, and incorporating whole grains isn’t as hard as it seems. One option you could have available is whole grain crackers and cheese. Try whole grain Wheat Thins instead of potato chips as a healthy substitution.

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1 c dried cherries 8 oz dates • ½ c local honey • 1½ c rolled oats • 1⁄3 c dark chocolate chips • 1 tbsp chia seeds • 1 tbsp flax meal • 1 tbsp vanilla bean paste (or ½ tbsp vanilla extract) • 1 c pistachios (shelled) • pinch Kosher salt • ¾ c pistachios (finely ground) • •

Combine dates, honey, chia seeds, flax meal, and salt in a food processor and mix. Add a small amount of honey if the mixture is too thick.

Remove mixture and place into a mixing bowl. Incorporate pistachios, cherries, oats, and dark chocolate chips, and stir until combined.

Use desired portion scoop or portion by hand. Roll bites in finely ground pistachios, coating the whole bite. Store in the refrigerator.

Makes 20 to 25 bites.

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take a bite out of vancouver by michael j. solender

DeymosHR/shutterstock.com

images courtesy tourism vancouver and michael j. solender

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here are we eating next?” became the favorite parlor game for my wife, sister-in-law, and me during our three-week stay in Vancouver, British Columbia’s capital and favored port city. That we conducted this guide-book and app-reliant inquiry at mealtime whilst dining at a prior chosen restaurant did not take away from the conquest, it simply provided another high-barred frame of reference we sought to top with our next choice. And in more than 30 meals out, we rarely met with disappointment.

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Vancouver is a culinary crossroads where dozens of Pacific Rim and beyond cultures intersect with bounty from the cold Pacific Northwest waters, four seasons of verdant produce, sustainably farmed proteins, artisanal dairies and cheesemakers, and a curious Canadian unabashed approach to creativity in the kitchen that has garnering worldwide notice and acclaim.

granville island public market

A fine introduction and gastronomic exploration of Vancouver starts with Granville Island Public Market, the heart of Vancouver’s food scene. Local guides, Vancouver Foodie Tours, provide an excellent half-day primer sharing the intriguing backstory behind the urban-planning/ revitalization project that transformed a declining parcel of industrial warehouses into a gleaming showcase of Vancouver’s top specialty food purveyors and craft artisans.

No chains or franchises here, the market is host to dozens of local food shops that tempt all the senses. Oyama Sausage are masters in the art of charcuterie and worth a lingering visit—the British Columbia red wine prosciutto and Bison bresaola are just two specialties not found elsewhere. Lee’s Donuts is a soul-lifting experience and sure to knock the most resolute off their diet as the giant fritters (apple/maple are killer) and honey-dipped raised donuts take intrepid eaters back to childhood memories of grandma’s just-made fried cakes.

At Seafood City, find off-the-boat locally-caught goodness (sablefish, swordfish, ocean trout, and whitefish are among the catch) complemented by a huge smoked fish selection.

The smoky maple glazed salmon was on my bagel (procured at the market’s Siegel’s Bagels) within minutes of purchase and an instant favorite.

Granville Island Tea Company always has their spiced chai latte on hand for sampling among their exotic varieties, and Benton Brother’s Fine Cheese showcases small batch artisanal local cheeses like the Rathtrevor, a tangy mountain hard cheese that lights up when paired with nearby #1 Orchard’s Ambrosia apples. When it is time for lunch, Edible Canada is a smart choice with palate pleasers for carnivores and vegetarians alike—it’s easy to go vegan here with the extra crispy Falafel Veggie Bowl taking a starring role.

Come to understand Vancouver through its food culture, and you’ll recognize why it’s such a popular tourist destination.

A Wok Around Chinatown is a half-day introduction to Vancouver’s Chinatown, the largest in Canada and one the oldest surviving in North America. Historian Robert Sung is your guide and begins your journey at the Dr. Sun Yat-Sen Classical Chinese Garden. Modeled after private classical gardens in the city of Suzhou during the Ming Dynasty, the stunning design has been recognized by National Geographic as one of the most beautiful gardens in the world.

Sung shares the history of Chinese immigration into Vancouver and takes visitors on a walking tour of the surrounding

Come to understand Vancouver through its food culture, and you'll recognize why it's such a popular tourist destination.

granville island public market

granville island public market

Ronnie Chua/shutterstock.com

dr. sun yat-sen classical chinese garden

granville island public market

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neighborhoods including stops at traditional markets, the fabled New Town Bakery, where their award-winning apple tarts fly off the shelves (more than 1,000 are sold each day) and legendary pork steamed buns often have neighbors three-deep at their bustling counter. Sung peppers the walk with tales of Vancouver’s Chinese— past and present—and the outsized influence Chinese investment is playing in today’s red-hot real estate market.

Lunch is Mandarin-style dim sum at Floata Seafood Restaurant, where at Sung’s urging, chicken feet are consumed with gusto as are pork shu mai and shrimp ha gow. Sung is greeted at every stop as a visiting dignitary. His friends at a nearby local butcher shop offer samples of tasty barbecued pork, and pal Daniel Lui treats his group to a traditional Chinese Gong Fu Ga tea-instruction at The Chinese Tea Shop.

chinatown

chinatown

stanley park stanley park bar & grill stanley park

Vancouver’s Stanley Park, heralded as the top public park in the world by Trip Advisor in 2014, routinely makes global top 10 lists for good reason. This 1,000-acre oasis of civility on downtown’s edge is surrounded by water on three sides and is a mecca for joggers, families, birdwatchers, and all looking for peaceful respite from the bustling city.

Stanley Park Horse-Drawn Tours deliver an hour-long overview of the park’s offerings and diversity, traversing a ring road providing glimpses of the park’s notable rose garden, rugby fields, harbor views, and stops for photos at the First Nations (indigenous Canadian people) totem poles and gardens.

Visitors get a hint of how serious Vancouverites are about their dining by taking in lunch at the Stanley Park Bar & Grill. The highest order pub grub—notably their Fish & Chips—is made even better when framed up against their own Stanley Park micro-brew lager.

aaa horse carriage saj & co.

small, yet mighty

Searching Yelp for “Vancouver Restaurants” yields more than 3,000 results. Keep in mind, many are of the tiny storefront variety barely seating more than a dozen.

Take the insane Japanese hot dog mash-up parlor JAPADOG— a must try—if only for the weirdness factor. The signature dog here is the Terimayo, a decent New York-style frank with Teriyaki sauce, mayo, and seaweed. Braver souls go for the Yakisoba, buckwheat noodles and bit of pickled ginger topping the umami and earthy Japanese Arabiki sausage. Pace yourself—even the fries get a Japanese twist! Do you want Bonito (dried fish) flakes with that?

I walked by the minute Saj & Co. Lebanese restaurant nearly a dozen times before deciding on a whim to try it. The place can’t be more than 300 sq. ft., with room for 10 people at most, but proved a truly special dining experience. The open kitchen features a traditional Lebanese heated dome (Saj), where vegan and vegetarian flatbread wraps and sandwiches are prepared lovingly before your eyes. Kale, spinach, zaatar, haloumi cheese with olives, hummus, cucumber, and mint meld into the mind-blowing Super Green—a wrap I could eat every day. The menu is huge, and so are the portions, so consider sharing, or not—you may want to enjoy the goodness all to yourself.

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A leisurely meal affords the perfect opportunity to recount the day’s less-than-trivial pursuits. fabulous fusion

cafe il nido

vancouver sea wall

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epicurean charlotte food & wine

ancora waterfront dining canada place

capilano suspension bridge park

miku restaurant

TylersJourney/shutterstock.com

flyover canada

Working up an appetite in Vancouver offers twice the tourist reward, as a leisurely meal affords the perfect opportunity to recount the day’s less-than-trivial pursuits.

Falling into Café Il Nido by chance one late afternoon, we found a splendidly cozy dining room, attentive service, and an inventive approach to classic Venetian dishes. It was the perfect venue to recap our long day at Capilano Suspension Bridge Park. A bit weary from hiking the park and soaking in the unimpeded vistas from the famed bridge, my wife and I were taken by the garlicky and pesto wild mushroom appetizer and fennel and apple salade de mer, followed by pillowy gnocchi dancing in a hearty sausage ragu. The meal here was the perfect capper to our glorious fall outing.

Ancora Waterfront Dining is described online as Peruvian/ Japanese fusion bistro—a modest descriptor falling well short in capturing just how wonderful this restaurant is. I enjoyed three distinct dining experiences here, each left me wishing this restaurant was not 3,500 miles from my home in Charlotte.

Listed as one of Canada’s best 100 restaurants in both 2016 and 2017

by Canada’sBest100.com, Ancora is polished and sophisticated at every turn, executing both on and off the menu. The harborside eatery glows even on cloudy days from the bank of floor to ceiling windows overlooking the rambling Vancouver Sea Wall (a fabulous miles-long linear park) with crisp white linens and handsome settings atop well-spaced tables.

Servers are well versed in both menu and cocktail offerings; Pisco Sours at Ancora are frothy, tangy, and the perfect aperitif for the treats to come. Crispy prawn cousa is a delightful starter, where meaty prawns flank lightly buttered potato chubs, rocoto harissa, kale, avocado, and a piquant escabeche sauce. The main event is a Forbidden rice paella with Ling Cod, chorizo, corn, and baby shrimp. Herbal and spice infusions and slow cooking make Ancora’s dishes stand out.

The pastry chef displays remarkable prowess here with ganache’s and pastry combinations of Dark Chocolate and Yuzu and Grapefruit and Macha positively stealing the show.

A visit to Canada Place is a must for tourists to take in the downtown buzz, fabulous public art, and centerpiece plazas built for the 2010 Vancouver Olympics. Flyover Canada is a heart-pumping 4D simulated helicopter flight over the country from the cold seas off Newfoundland to the stunning drop of Niagara Falls, through downtown Toronto, over Calgary prairies and atop the Banff glacier and into Vancouver.

After your flight, splurge and head over to Miku, serving the most sought after Abori-style (blowtorch famed) sushi in the city. The buzzy eye-popping dining room is great for people watching and even better for enjoying expertly prepared Japanese cuisine featuring the best of the Pacific Northwest’s bounty.

There’s simply one requirement for visiting Vancouver ... come hungry!E

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charlotte gets social by yvonne ackerman images courtesy kyo h. nam

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f you ask any Charlotte native just how far our city has come in recent years in terms of dining and recreation, they’ll tell you without hesitation that Uptown has evolved substantially from what it used to be—that is, a ghost town outside of the hours of 9:00 a.m. to 5:00 p.m. Now, we have a rapidly growing dining scene bolstered by the proliferation of high-rise apartment buildings and hotels.

However, anyone who frequents Uptown after dark knows there’s still a need for something more in order to put us in true competition with larger cities. Charlotteans can rejoice in the New Year, though, as we now have the perfect player to capture our city’s enthusiasm and desire for innovation in our city’s nightlife. Enter: QC Social.

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QC Social is, at its essence, an “enthusiast’s lounge,” describes General Manager Morgan Leitert. Every moment of a guest’s experience at QC Social is curated and finely tailored, from the drinks to the culinary selections. At once a bar, lounge, and venue, QC Social draws on collaboration from its creative team, staff, patrons, and our city’s local talent to ensure each visit offers a snapshot of the Queen City at its very best.

This ethos is evident everywhere from the innovative cocktail menu to the vision for the lounge’s place in the community. QC Social will feature local artists and artisans everywhere—from their menu and talented bar staff to their walls and stage area, where they will host artists, musicians, and performers.

“We want to highlight people’s talents and what they can bring to the table,” says Bar Director Jade Finn. The feel of the lounge is, above all, intimate (think: cozy lounge seating), but the vibe can change from night to night, depending on whether QC Social is hosting live music or showcasing a local artist.

Charlotte’s storied history will also take center stage, from the design of the building to the cocktail menu. In the building process, QC Social worked to preser ve the history of their space rather than tearing it all down and starting fresh. The team sought out local metalworkers and woodworkers to enhance the original exposed brick and wood in the open and airy lounge.

Celebrating Charlotte’s past is central to QC Social, and this philosophy is realized most fully in their graphicallydesigned libations and elixirs menu. Going far beyond a simple description of their cocktails, Finn crafted a vision for a menu that is at once an illustrated history of Charlotte and an inspired list of libations whose creativity and style goes well beyond what we have seen from any cocktail menu in the Queen City.

Part cocktail menu and part graphic novel, the list of drinks is sorted into sections, each inspired by a piece of our city’s history. The opening part of the innovative menu describes Charlotte’s founding days and is titled after our city’s most famous (and infamous) descriptor by General Cornwallis of our city as a “hornet’s nest of rebellion.” The

cocktails in this section draw from a well-curated spirits list and are inspired by Charlotte’s fiery beginnings, like the Yeoman’s Uprising and the Whistle-Belly Vengeance.

Finn describes this section of the menu as drinks you would find “in a tavern in colonial North Carolina, but with a modern twist.”

Although just that amount of originality would be enough to impress, the cocktails are even more than their clever names and adherence to the local theme—they take the art of mixology to a new level.

For example, rather than using only egg whites, the Yeoman’s Uprising incorporates a whole egg, and all of its ingredients are shaken with whiskey barrel-aged wood chips, which imparts a woodsy, smoky flavor profile to the finished product. Cocktailers create their own shrubs, cordials, and barrel-aged spirits for all of the 32 cocktails spread across four menus. The themes of the other menus relate to the ascendancy of Charlotte as a banking empire and celebrate our city’s diversity with globally-inspired cocktails.

Each cocktail is made using an advanced ice system— purified water is used to create hand-cut ice cubes for each drink. QC Social’s attention to each detail, right down to the ice, ensures that each cocktail’s flavor profile is well-balanced. Sometimes, the ice even is used to enhance the flavor of the drink, like in the Uptown Cavalier, which uses a hopped grapefruit bitters-flavored ice cube to add both flavor and chill. Another cocktail, the Mecklenburg Farmer #4, uses hand-shaved ice flavored with sage, cucumber, and Aviation gin.

Beyond cocktails, QC Social serves a variety of wines and beers. The tap beer menu is “regional and rotational” says Leitert, and the bottle menu is also regional, unique, and includes Belgian and Trappist beers. The feel of the menu is “curated and not overwhelming,” says Leitert.

The wine selection is focused on small Italian producers and unique varietals. QC Social is passionate about highlighting smaller producers on all of their menus, and there are plans to host tastings to introduce the Charlotte community to their selection of wine and beer.

The shareable plates menu will adhere to the finely curated feel of the beverage menus as well. Food options

The feel of the lounge is, above all, intimate, but the vibe can change from night to night.

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are small plates with a focus on local and seasonal items, many of them plant-based.

Leitert and Current Culinary Olympic Team member Master Chef Jason Hall developed the menu to incorporate items from local growers and producers. Their charcuterie plate will feature cheeses from their neighbors at Orrman’s Cheese Shop, and their produce will come from local farms.

Look for inventive shareable plates like a polenta and white bean tart, or a beet and apple mille feuille. The menu items will surprise even those already familiar with the North Carolina farm scene, like a vegan cheesecake made with (wait for it) North Carolina passion fruit (when in season). Their signature dessert is also plant-based and pure decadence: a chocolate chestnut tart with shortbread crust. QC Social’s small plates menu has an attention to detail and excellence writ large in the experience of the lounge as a whole.

With their grand opening at the end of January, QC Social is breathing new life into Uptown Charlotte, and its creative and management team believes in the Charlotte community. “We feel strongly about promoting our scene and talent here,” says Finn.

He recognizes that many people from larger markets are moving to Charlotte, and they arrive and want that same dining scene to which they are accustomed. People are ready for creative food and drink options, and they don’t want to be limited in their choices. “It’s a good time to be in Charlotte,” says Finn, “and we want to be a part of that movement.”

QC Social is ushering in a new era with their social lounge concept by providing a place for patrons to enjoy great drinks, small plates, and music in a relaxed atmosphere. Gone are the days when Charlotteans have to venture out of town for an experience that is a cut above—QC Social provides something for everyone. Each evening at QC Social, the team will go out of their way to ensure guests have an experience that is at once unique and focused on excellence, and that philosophy is ultimately what will put Charlotte on the map as a destination city.E

QC Social is breathing new life into Uptown Charlotte.

qc social northside station 300 n college street • charlotte www.qcs.social 30

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places to go, people to see

through the grapevine The owners of Aix en Provence on Providence Road are opening a second restaurant, called Le Cochon D’Or, in Waxhaw. They’re taking over the old Heritage space, and the menu will be hearty with a focus on Lyonnaise cuisine, which is heavy in pork and charcuterie. www.aixenprovenceclt.com

Bulla Gastrobar—a Spanish-inspired tapas restaurant and bar concept by Diego Solano—is moving into the former Chuy’s space in SouthPark. They’ll feature an open bar with tapas, craft cocktails, and an impressive wine list. bullagastrobar.com

Catch On Seafood Market in Plaza Midwood has closed. The owner sites Gold Line Streetcar construction and the closing of Hawthorne Lane led to a 60 percent drop in sales. You will be missed!

Brio Tuscan Grille at Piedmont Row has rebranded to BRIO Coastal Bar & Kitchen.

Boasting a “lighter, fresher menu” as well as a less corporate, more friendly atmosphere, the menu still features some classic favorites, but has been cut down from 100 to around 40 items, with all ingredients are prepped fresh in-house. brioitalian.com

Fuddruckers has closed its Matthews location after nearly two decades. A newto-town breakfast and lunch restaurant called First Watch will take its place.

Look for a menu featuring items like avocado toast, farm stand breakfast tacos, and lemon ricotta pancakes. www.firstwatch.com

Cork & Crate, a quaint, rustic modern wine shop, has recently opened in Plaza Midwood. Featuring a variety of wines from all wine regions and craft beer sourced locally and nationally, Cork & Crate will host weekly wine tastings and boasts a private tasting room that can be reserved for private events. www.facebook.com/corkandcrate

The Loyalist Market, a new cheese and charcuterie shop, is now open in Matthews, featuring 40 artisan cheeses, 15 to 20 charcuterie, 25 beers, nine wines by the glass, and 13 wines by the bottle.

Named for being “loyal to authentic food, loyal to local food, and loyal to our community,” you’ll likely be loyal, too. www.theloyalistmarket.com

Augusto Conte of Luce, Toscana, Malabar, and Mezzanote has opened a new restaurant named Via Roma in the new Waverly shopping center. Offering authentic Italian fine dining with many of Toscana’s popular menu items, they’ll also feature specials that touch on dishes that are traditional in Rome. www.conterestaurantgroup.com

Italian concept Zinicola has opened in Ballantyne Village between Mellow Mushroom and TCBY (formerly Gusto Pasta Bar). The menu will be scratchmade and seasonal, using locally-sourced ingredients and recipes passed down in his family, including wood-fired pizza, handmade pastas, and fish and meats. zinicolaitalian.com

Rudy’s Italian Restaurant and Bar in Piper Glen has closed. Be on the lookout for something to take its place soon.

We’ll miss you Rudy!

Toucan Louie’s, a Common Market-style neighborhood deli and café, has opened in a 1950s-era filling station near the intersection of Rozzelle’s Ferry Road and W. Trade Street. Breakfast and lunch are served via a deli counter, in addition to a full espresso bar and a retail market with to-go items and other local provisions. www.toucanlouies.com

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thru jan. Chetola's Festival of Lights

Don’t miss this sparkling display of lights held each winter season at Chetola Resort! Open to the public, you can drive or stroll around Chetola Lake and view glittering ice skaters, Rudolph reeling in a big fish, strolling carolers and more captivating holiday scenes. chetola.com

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The team behind Haberdish, Crêpe Cellar, and Growlers Pourhouse has opened a tiny new doughnut shop in NoDa called Reigning Doughnuts. Not much more than a window, the shop is housed in an 11x8 storage closet behind Growlers.

There are just five cake doughnuts on the menu, plus an additional daily feature flavor (all cooked to order). Organic Counter Culture drip coffee is also available, but don’t expect to see any specialty espresso drinks due to limited space. www.reigningdoughnuts.com Haberdish has begun serving weekday brunch Tuesday through Friday from 9 a.m. to 2 p.m. An all-new menu will feature waffles, biscuit sandwiches, and egg dishes in addition to house favorites like tater tots and macaroni and cheese. The restaurant will close for afternoons and reopen for regular dinner service at 5 p.m. haberdish.com

Comida, the contemporary Mexican restaurant located in the former Penguin building, has closed its Plaza Midwood location and will combine with LittleSpoon in Myers Park. The Selwyn Ave. location will close for construction in January to update the LittleSpoon space and fit the Comida vibe. comidaclt.com

Nolen Kitchen on Selwyn Avenue has closed after 15 years of business following the sale of the Selwyn Corners building.

We’ll miss your zucchini chips!

Local food legend Jim Noble, owner of King’s Kitchen and Rooster’s, has signed a lease on Freedom Drive for a new BBQ restaurant called Noble Smoke. With plans to open in the spring, they’ll have four to five Texas-style smokers, multiple pits, and a wood-fired oven. Congratulations Jimmy on realizing your lifelong passion! noblesmokebbq.com epicurean charlotte food & wine

february 03 Queen City Brewers Festival

QCBF showcases Charlotte-area breweries and brewpubs,

craft beer-focused restaurants, cafés and bottle shops.

Each brewery and exhibitor will serve a variety of its beer and/or food for guests to sample, and works by local artists and live music will be on hand as well. qcbrewfest.com

19 Queen’s Feast Restaurant Week 17

like royalty at dozens of Charlotte’s finest restaurants -28 Dine

for one delicious price. Over 100 upscale restaurants will 25 Blowing Rock Winterfest -28

Join the Village of Blowing Rock as they celebrate the fun side of winter. From the Chili Cook-Off to Winter Paws and the icy Polar Plunge to WinterFeast, there’s something for everyone!

www.blowingrockwinterfest.com

New Wines from the Old World 27 Join

the knowledgeable staff at Total Wine & More to

sample important wines from France, Italy, Spain, Germany, and beyond, and discover how the Old World's native grapes and long wine-making traditions have shaped how we make and enjoy wine all over the world. www.totalwine.com volume 10 • issue 1

14th Annual Cupid's Cup 5k

Each year close to 1,000 runners, walkers, and volunteers come to celebrate heart health through heart disease awareness and participating in a workout—either 5K or 1 mile walk. All proceeds benefit Cardiac Rehabilitation programs and patients at area Carolinas Healthcare System locations. events.carolinashealthcarefoundation.org

offer three courses (or more) for only $30 per person. charlotterestaurantweek.iheart.com

Africa Studio/shutterstock.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

january

23 Southern Spring Home and

Garden Show -25 See

the latest kitchen and bath trends and shop for

home and garden accessories and products with convenient, one-stop shopping for all your home and garden needs. charlottespringhomeandgardenshow.com

24 Stanly County Winter Wine Festival

Taste some of N.C.’s finest vineyards up close and share good times with friends in downtown Albemarle. They’ll be tasty treats and live music as well.

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scene around town

local flavor

spread new year's cheer (and chow!) buffalo chicken dip courtesy family features

ingredients: • 2 c shredded cooked chicken • 1 package cream cheese, 8 oz., softened • ½ c Frank’s RedHot Original Cayenne Pepper Sauce or Buffalo Wings Sauce • ½ c ranch dressing • ½ c crumbled bleu cheese • green onions, chopped (optional)

1.

3.

2.

4.

Heat oven to 350°F. In a shallow, 1-quart baking dish, combine all ingredients. Bake 20 minutes or until mixture is heated through. Stir and garnish with chopped green onions, if desired.

Serve with tortilla chips, crackers, or vegetables.

5.

6.

guilt free dark chocolate cake head pastry chef ellen de jager-smith

•

michelin-starred band of bohemia

ingredients: • 3½ oz ground almonds • 1½ oz cocoa powder • 1 tsp baking soda • 3 eggs • 5 oz maple syrup

• • • • •

7 oz almond milk 7 oz pitted dates 2 oz grated courgette 7 oz olive oil 5½ oz dark chocolate

Sieve all of the dry ingredients together. Whisk the eggs and add the maple syrup.

Blend the almond milk, dates, grated courgettes, and olive oil together. Melt the dark chocolate. Add the dry ingredients to egg mixture to create a smooth batter. Fold the almond milk mixture carefully into the batter and pour in the dark chocolate. Preheat the oven to 325°F, and pour the mixture into a lined tin. Bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.

1. Enjoying Charlotte’s Christmas Village at Romare Bearden Park: John Loomis, Nancy Loomis, John Ginolfi, Lauren Dettore.

2. Kicking back with a cold brew at Brawley’s Beverage: Logan Gibbs, Ted Belvin, Sam Bender, Jay Connor, Kari Haviland.

3. Grabbing a bite at Burton’s Grill: Donna Chamberlin, Nathan Deane. 4. Atypic group meeting at The People's Market: Ashley Bovard, Luis Costales, Megan McHugh. 5. Serving dinner at Hospitality House Charlotte: Suellen Skach, L Polite-Coleman, Sandy Kelly, Deborah Marks, Linda Seligman. 6. Striking a pose at the premiere of PBS's "Victoria" at The Halton Theater: Kelly Pierson, Linda Kempf, Amy Burkett, Fatima Acurio, Beverly Dorn-Steele

chocolate, avocado, and date icing ingredients: • 2 avocados • 9 oz dates • ½ oz cocoa powder • 2 oz maple syrup

• • •

12 oz almond milk pinch salt 14 oz dark chocolate, melted

Blend everything except the dark chocolate in a food processor. Add the dark chocolate carefully while blending. Decorate as you please with raspberries, whipped topping, etc.

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BA R . L O U N G E . V E N U E

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

ChARLOTTE’S bEST kEPT SECRET SInCE 1996

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

cHecK us ouT on faceBooK for evenTs & daiLy speciaLs.

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NORTHSIDE STATION 300 N COLLEGE ST, CHARLOTTE, NC. UNITED STATES OF AMERICA