July/August 2018

learn how to throw a sizzling summer party discover south carolina's hammock coast

ready to start supporting your local farmer? july • august 2018

contents

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throw a sizzling summer cocktail party

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to support your 26 ready local farmer?

a lowcountry retreat: discover south carolina’s hammock coast

BARRINGTO N’S ~

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Est. Est.

2000

2014

in each issue 05

words to live by

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ripe for the picking

Est.

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drinks with kate

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beers, bryan, & buzz city

2009

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quench your thirst with our hottest wines

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fill your glass with the taste of summer

refreshing suds for the dog days of summer

juicy morsels

the artisan behind artisen gelato

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seats & eats

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juicy morsels

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through the grapevine

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places to go, people to see

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local flavor

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scene around town

the yolk cafe serves a new twist on the classic southern breakfast four ways to preserve summer tastes from your garden

a calendar of local events

summer flavors are calling your name check out who’s been out and about www. epic u re an c h ar lo t t e .c o m

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words to live by

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Your Escape from the Everyday

Affordable, high quality French fare, exquisitely prepared to order. Classic French country favorites served all day include pastries, full breakfast menu, salads, sandwiches, quiches and crepes. Full service dinner in a casual and comfortable European setting. We offer daily Chef Specials as well as regional specialties. We strive to make quality French food accessible to all!

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Epicurean Charlotte is published locally by Charlotte food and wine lovers for fellow food and wine lovers.

We hope you enjoy our publication and find it helpful when choosing wine, a place to dine or events around town. Copying or reproduction, in part or in whole, is strictly prohibited.

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epicurean charlotte food & wine

media editor Courtney Matinata design & production Ashley Blake Chappell ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249

contributing writers Brandpoint, Kate Bruce, Vanessa Infanzon, Sara Kendall, Brianna Melanson, Bryan Richards contributing photographers Sean Cetrone, Georgetown County Tourism Management Commission, Vanessa Infanzon, Sara Kendall, Brianna Melanson, Olde English District, Peter Taylor cover image Arina P. Habich/shutterstock.com

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ripe for the picking Matthew Matinata of Old Stone Steakhouse in Belmont recommends the Day Owl Rosé.

Chad Everett of Turnhouse Grille recommends the 2015 Septima Chardonnay, Mendoza, Argentina.

Glass $8.00

Bottle $13.99

Pale golden in color, this wine boasts a nose of lime zest and grapefruit, white flowers, and peach. The crispy mouth has loads of lemon, and the finish displays tasty green apple. Mouthwatering!

Chris Walker of Cork & Crate can’t get enough of the 2015 Cinnabar Chardonnay.

Bottle $29.99

Fresh apple rinds, squeezed Mexican lime, and a touch of guava show on the nose of this crisp yet tropical-tinged bottling. The flavors also start light with citrus and then delve into more guava-led tropicality, approaching ripe tuberose-flower pungency.

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Thomas Camp of Carolina Prime Steakhouse recommends the 2014 B.R. Cohn Chardonnay, Sangiacomo Vineyard, Carneros for the summer months.

Bottle $36.00

Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse suggest the Villa Sandi Il Fresco Prosecco for your patio dining.

Glass $7.50, Bottle $30.00

Very pale straw yellow in color with fine, persistent perlage, this wine’s aroma is fruity and flowery with hints of ripe golden apple and small mountain flowers. The dry, fresh, and flavorsome sensation on the palate is followed by a fruity and harmonious aftertaste.

This delicious red is aromatic and complex with ripe red cherry, strawberry jam, pomegranate, brown spice, and attractive autumn forest and floral notes. The palate is crisp and beautifully balanced with a mix of ripe red fruit and spice on entry, with savory tobacco and leather notes and a broad mineral texture on the mid-palate.

Simple in its offerings of juicy pear and fennel flavor, this light-bodied white is ready for the table, subdued in a backbone of buttery oak.

Flavors of apple, pear, citrus, and ripe apricot engage the palate, while subtle, creamy hints of butter and meringue unfold.

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fill your glass with the taste of summer

This wine is rich and concentrated, with aromas of tropical fruit, pear, apricot, and lemon meringue surrounded by a bouquet of toasty oak, vanilla, caramel, and hazelnut. Luscious mouthfeel and bright flavors of honey, pear, apple, and citrus make this a perfect wine with food.

Bottle $46.00

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by kate bruce

Straw yellow with greenish hues, it’s fresh, fruity, and very complex. Intense green apple notes and tropical touch fruits make this wine elegant and subtle. It presents a soft and fruity impact that turns buttery on the palate.

General Manager Brian Wells of Brio Tuscan Grille highly recommends the 2014 Benziger Family Winery Chardonnay for your summer enjoyment on the patio.

Sean O’Brien of Ru Ru's Tacos & Tequila is drinking the 2015 Landmark Overlook Pinot Noir this summer.

Glass $8.00, Bottle $30.00

This Italian varietal is meant to be enjoyed young, so seize the moment! Bright, citrusy, and effortlessly cool, this versatile wine radiates with floral red fruit and vibrant orange zest vibes and pairs perfectly with whatever the day throws at it.

Lively acidity and a dry, elegant finish make for a bold bottle as alluring as the day is long.

Dylan George of Pasta & Provisions enjoys the 2018 FontanavecchiaTaburno Falanghina del Sannio for summer sipping.

drinks with kate

Glass $10.00, Bottle $40.00

epicurean charlotte food & wine

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s a native New Yorker, the summer season is synonymous with Rosé season. Also known as ... my favorite season. Why, you may ask? Simply because Rosé embodies all things summer in a bottle—subtly crisp in taste with hints of dry notes, perfectly blush in color, and refreshingly cool.

It bears to mention that not all Rosés are created equal, and if you’ve had a bad one, you probably have banned the entire variation from your repertoire. Let’s be honest, up until five or so years ago, Charlotte’s offerings within the Rosé market were limited to say the least.

You’re probably wondering what makes me such an expert. Well, I grew up next to one of the best-known vineyards for seasonal Rosé, Wölffer Estates (yes, I am a bit biased). In my opinion, there’s no such thing as a bad glass of Wölffer Rosé. What they offer is on par with Côtes de Provence, which is famously recognized

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in this category. The only downside is their vineyard is small, limited in production, and getting your hands on a bottle typically entails a trip to the Hamptons.

Until now, that is.

That’s right Epicurean readers, just in time for summer I bring to you a piece of my very own backyard: The Finca Wölffer Rosé. Wölffer has expanded into the Argentinian countryside and have produced a magnificent Rosé that can be found right here in Charlotte. And this Rosé is true to what they do best: featuring aromas of citrus, peach, and ripe berries.

This bottle “evokes the spirit of summer in the Hamptons,” and yes, indeed it does! Trust me—each sip of this Rosé brings me back to where it all began. There’s no better way to toast to the summer of 2018 than with this delicious blushing wine. Until next time, cheers and enjoy!E

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Mention this ad and get

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refreshing suds for the dog days of summer

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o help you survive the seemingly never-ending days of late summer—when Mother Nature has her blast furnace turned up to maximum—I’ve picked out some light and refreshing local craft beers to match with your favorite summertime activity. Each selection is available in either cans or bottles for on-the-go fun.

Most summer weekends, you can find my family splashing in our neighborhood pool. My go-to poolside brewski is Unknown Brewing’s Feather Light. Charlotte’s first locally-brewed light beer is refreshingly tart and crisp with a soft mouthfeel that goes down easily. A 3.8% ABV guarantees ultimate poolside crushability.

On the lucky occasions when friends invite me out on their boat, I’m packing enough of Catawba Brewing’s Peach of Mind peach grisette for the entire boat to enjoy. The easy drinking Belgian-style ale was historically brewed to refresh thirsty coal-miners on their breaks. The addition of fresh, juicy peaches only adds to the beer’s quench-ability for thirsty boaters.

Another favorite summertime activity is hitting the links.

Since I’m typically not pounding beers quite as quickly as in the previous activities (although my pathetic golf game warrants it), I want something a little more full-bodied, like Olde Mecklenburg Brewery’s Captain Jack’s Pilsner. Still on the light side, it has a clean finish and the heftier malt bill provides a little more beer substance.

Summer evenings are my favorite time of the year, with family and friends gathering around for backyard barbeques and campfires. I like to kickstart my evenings with Triple C Brewing’s Hyzer Hefeweizen. The banana and clove notes and creamier texture result in a beer that you can slowly sip in between burger flips.

After the crew is fed, I’m kicking back with Legion Brewing’s Orange Cow Double IPA. The creamsicle inspired hop bomb is brewed with vanilla bean, orange zest, and oats for a pillowy, sweet little number that will have you going back for a second round. It’s summertime, so why not indulge a little? Prost!E

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BRING BACK MORE THAN MEMORIES FROM THE BEACH?

SHINE

Visit autobell.com for a location near you volume 10

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juicy morsels

artisen

301 w. john street | matthews www.artisengelato.com 704.804.8160

the artisan behind artisen gelato article and images by brianna melanson

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undreds of years ago, the indigenous people of Ecuador would climb to the top of the inactive ‘Imbabura’ volcano and come down with blocks of ice and ‘frailejon,’ or paramo straw. They would then lay a bronze pot, called a paila, in a bed of the straw. After crushing the ice, they would mix it with natural fruit juice and then stir the mixture in the paila with a wooden spoon until it developed a rich, creamy consistency. They had created gelato.

Ramón Riofrio was taught this special culinary skill by his grandfather when he was just 12 years old. Years later, Riofrio found a way to use today’s technology to help him make the same delicious gelato at his Matthews gelato shop, Artisen, and it’s really catching on.

Gelato is the European way to say “ice cream.” The gelato recipe that h’s been using for the past 35 years is closely guarded by his sweet wife Marcia, a few family members, and trusted, longtime friend and business partner Daniel Araujo. Marcia works in the store front and happily helps you sample a bunch of the flavors before making your tough decision.

Artisen has 24 flavors of gelato available at a time, but they have recipes for more than 80 unique flavors, which Riofrio can rotate each week. Blackberry, passion fruit, mango, coffee, and chocolate flavors have been on the Artisen menu since day one. The most popular flavors of late are raspberry chocolate, lemon, mandarin orange, and tiramisu.

As with all creative minds, Riofrio constantly invents new flavors to introduce at the shop. He’ll wake up at 2 a.m. sometimes and write down the idea, then, the next morning, he’ll bring the flavor to life. Once his family and friends approve, it goes into the rotation. Riofrio explains, “Behind

All vendors must have the same mission and strict rules as the Artisen team does. The strawberries and tangerines are sourced from local farmers, when fresh fruit is available.

Most of the exotic fruit comes from Latin America, and the mangos, of course, are always from Ecuador. Araujo says, “It’s as if you get a mango, peel it, and take a bite.”

These strict culinary guidelines and simple ingredients mean that Artisen gelato delivers a bright, refreshing flavor in every creamy spoonful. Professional French chef Jean Anthelme Brillat-Savarin once said, “Tell me what you eat and I will tell you who you are.” Riofrio has always been inspired by this particular quote and strives to provide the highest quality gelato for his customers.

In the front corner of the Artisen shop, there’s a historical set-up showcasing a scene of how the gelato would be traditionally made by the Ecuadorian people. When scheduled in advance, guests can see Riofrio make the gelato in the bronze paila, exactly the way his grandfather taught him.

Every month or so, a group of 40 people from one of the local retirement villages enjoys an outing to Artisen for this very special presentation. You too can share in this experience; give Ramón and Marcia a call to schedule time.

Artisen, open every afternoon and evening, offers a welcoming and relaxing, spacious spot reminiscent of a cozy coffee shop. Customers are encouraged to stay a while, enjoying their gelato and the free WiFi. In the near future, Artisen plans to introduce coffee and espresso offerings to complement the gelato.

People travel from all over Charlotte and the surrounding areas to savor this incredible, hand-crafted gelato. Artisen’s popularity, stemming from success in their storefront, is now encouraging Riofrio to expand to local grocery stores with pints of his signature gelato.

Give it a try—Artisen is sure to become your favorite gelato spot this summer.E

every product is innovation and an investigation on how to do it better.”

Riofrio was willing to share a couple of the secrets that make his gelato so unique and tasty. First, what makes it taste so luscious without the use of dairy cream? It’s all in the way they break the crystal, or the top layer, of the ice, he says.

It has to be cut in a very specific way in order for the gelato to be perfectly smooth and creamy. Otherwise, it would be just ice, with flavor like a coarse snow cone.

Second, why does the mango gelato taste so sweet? Riofrio only buys 100 percent natural mango purée from Ecuador.

Because the equator runs right through the middle of the country, mangos from Ecuador are very robust in their tropical flavor and aroma. The sun’s intensity ripens the fruit to tasty, sweet, juicy perfection.

All Artisen gelato is vegan-certified, made with coconut milk, and free from common allergens. It is glutenfree, dairy-free, peanut-free, treenutfree, egg-free, dye-free, and soy-free.

This dietary profile, coupled with the great taste, attracts a broad clientele, including those with allergies or dietary restrictions. It’s gratifying to Riofrio when he sees how happy a child with allergies is when told to choose anything they want.

Recently, Riofrio started making waffle cones from scratch to accompany the gelato. Now, he can say with certainty and confidence what the ingredients are in his crisp cones.

Artisen has partnered with the Charlotte Allergy Society (whose members take a trip there once a week for gelato), and they offer kosher products for the Jewish community as well.

To maintain this high-quality standard, the team is very selective on the places where they procure their ingredients.

“Tell me what you eat, and I will tell you who you are.”

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seats & eats

the yolk café

1912 mt. gallant road | rock hill theyolkcafe.com 803.792.4449

the yolk café bringing new twists to comfort classics by vanessa infanzon | images courtesy sean cetrone, vanessa infanzon, olde english district, peter taylor

cream make The Yolk Café a desirable destination for weekend breakfast.

Just about everything is made from scratch—the sauces, the dough for quiche, each flavor of pancakes, hollandaise sauce, caramel, and apple cider vinegar­—and the produce, eggs (more than 3,000 a week!), and chickens are sourced locally from The Pennell Barn, Watson Farms, and Rock River Farms. Chef Greg’s relationship with the farmers has made it possible for him to request specific vegetables to be grown for his use.

twists in a classic menu

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“How do I elevate food in the minds of people who grew up eating the same things over and over? How do I still push myself as a chef? How are people going to be OK with that?”

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t first glance, The Yolk Café doesn’t inspire confidence: it’s the last storefront in a shopping center strip mall in Rock Hill. Step inside, however, and instantly the sights, sounds, and smells instill a comfort that will make you want to grab a chair and stay awhile.

Chef Greg Collier and his wife, Subrina Collier, both from Tennessee, opened The Yolk Café in its current location four years ago. Chef Greg had a vision for the type of restaurant he wanted to operate.

“I was trying to figure out a few things: How do I elevate food in the minds of people who grew up like I grew up, eating the same things over and over?” he says. “How do I still be seasonal and work with local products? How do I still push myself as a chef? How are people going to be OK with that?”

Chef Greg found a way; he deliberately created a menu with classic breakfast selections like waffles, pancakes, and potatoes, with the intention of gaining customers’ trust. He hoped to entice them to try something new— to break from tradition and try menu items or specials with his unique touch.

“They know they can still get classic items,” Subrina says. “They can get their grits and their bacon and pancakes, but if they have a more adventurous palate and want to try different things, people have those options in the specials Greg does.”

Both sweet and savory specials are featured on Saturdays and Sundays, and they are truly one-of-a-kind creations. Chef Greg has only repeated Tiramisu Pancakes once, and that was at the request of his wife. “It forces you to be creative,” Subrina says. “It forces you to not recycle the same old specials.”

Specials like the Elvis Presley Waffles (a peanut butter waffle topped with a meringue), graham cracker pancakes with Guinness whipped cream, or the sweet potato pancakes with bacon granola, apple caramel, and pumpkin spice volume 10

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It’s about ego, and it’s about being different from other chefs, Chef Greg concedes. “We’re all pulling from the same ingredients, for the most part,” he says. “Each of us (chefs) has to figure out how we are going to make these things ours without doing the same thing everyone else is doing.”

A Southern diner is expected to have biscuits on the menu, and The Yolk delivers. For Chef Greg, his BBB Biscuits had to be unique. He found a way by infusing brown butter into the buttermilk biscuits. “You get that same fluffy look with an almost nutty flavor. Brown butter isn’t something exceptional, but I’d never seen it done in a biscuit at that time.”

Other traditional Southern dishes with a twist can also be found on the menu. ‘There’s Fire’ is a biscuit and gravy dish in which Chef Greg swapped out the traditional sausage gravy for a smoked chicken gravy. His Shrimp & Grits include smoked gouda, sautéed shrimp in a jerk marinade, and a scallion pesto. Chef Greg knows that great grits make this dish, so he uses course ground grits in a ham hock stock, an homage to his granny.

He also seasons them from the very beginning.

Chef Greg’s take on the classic corn beef hash is called the MoJo Hash. “We’re trying to figure out a way to make the absolute best of a classic or we’re trying to figure out how to take the idea of a classic and make it our own,” Chef Greg points out. “I think the Mojo Hash is one of the dishes that bridges everything I know.” The flank steak base is seasoned with a chili, coffee (MoJo is Morning Joe), and paprika rub. He adds color with sweet potatoes cooked with a four-mushroom, roasted garlic oil, and tops it off with an over easy egg and scallion pesto.

Early in Chef Greg’s career, before he attended culinary school in Scottsdale, Arizona, he worked at Ching’s Hot Wings restaurant in Memphis. It was there he grew to appreciate the use of seasonings. His TN Fries are Yukon potatoes with the house epicurean charlotte food & wine

seasoning—a favorite among new and old customers. He uses this same seasoning on his chicken.

a contemporary country vibe

It was important to Subrina that the café have an intimate setting. The space seats 50 to 60 people in booths, tables, and one long community table in the center of the restaurant. The walls and furniture are pale grays and blues to create a contemporary country look. She painted farm doors to be used as tables.

“I wanted it to have the feel of being in someone’s house—like a big dining room table,” Subrina notes.

Record album covers decorate the tables under the glass; a variety of artists like Jimmy Hendrix, Prince, Aretha Franklin, and Outcast serve as conversation starters. When she found a magazine with their last name, Collier, she scoured thrift stores to find more and added these to the tables as well.

The Collier’s partnership—Subrina working the front of the house and Chef Greg handling the kitchen—works. They’ve found a balance between offering a delicious breakfast in a cozy and calm setting and challenging folks to venture into unknown culinary territory just 30 minutes south of Charlotte.E

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four ways to preserve summer tastes from your garden reprinted with permission from brandpoint

our backyard garden was a huge success this year— you grew a ton of fresh food, which not only saved you money at the grocery store, but also ensured your family had nutritious, great-tasting fruits and vegetables with every meal.

Now that the growing season is coming to a close, however, you may be wondering how to make the abundance of ripe produce in your fridge last.

Canning is the sensible next step for anyone who loves to garden and wants to continue enjoying the many benefits of the hobby throughout the winter months.

Simply put, canning is a method that stops the natural spoilage of food. To help you get started, the experts at Tractor Supply Company have compiled a list of pointers that will allow you to hold on to the flavor and nutritional value of your homegrown harvest.

tips for beginners

getting started

Water bath canning is a shorter, lower-temperature canning process that works best for foods with high acidity, such as apples, berries, cherries, pears, and peaches. Water bath canning works to kill the bacteria that causes food to spoil in the first place, but also creates airtight seals that prevent mold and bacteria from contaminating food down the road.

When it comes to water bath canning, the process is simple.

Start by cooking, then blanching, the desired canning contents.

This will help maintain your food’s nutritional value and texture.

Next, submerge your jars and lids in water and bring to a simmer.

The initial cost for home canning is minimal, and the necessary supplies—like Ball jars, lids, and seasonings— can be purchased at an affordable cost from local retailers.

To begin water bath canning, you’ll need some basic equipment: • Ball jars with lids and bands • A large stock pot with a jar rack • Rubber-tipped tongs for gripping the jars in hot water • A wide-mouth funnel for filling jars with foods to be preserved

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For your first home canning project, consider starting with something simple, like a marinara sauce made from leftover tomatoes or berry jams and jellies made from strawberries, blueberries, or even apples. When selecting your produce, try to pick ones that don’t show signs of bruising.

One of the most common canning mistakes among beginners is not getting the jars to seal properly, which is often the result of a jar that’s either not clean enough or overfilled.

To ensure your jar is sealed, wait at least 12 hours, and then simply press your finger into the center of the screwed-on lid; a properly sealed lid will not spring up when you remove your finger. If a lid does not seal within 24 hours, the contents can either be reprocessed or refrigerated.

water bath canning

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Set the bands aside. Once removed from the water, use a funnel to fill the jars with the food you’d like to preserve before placing the lids back on and putting the jars back into the water. Allow the jars to process in the boiling water for 10 to 15 minutes, adjusting for altitude. Remove the jars and allow to completely cool for 12 to 24 hours.

alternative methods

If you’re interested in preserving your harvest but are looking for a less involved process, you may want to consider storing, freezing, or drying your fruits and vegetables.

• Storing: Certain fruits and vegetables—like apples, potatoes, winter squash, garlic,

onions, carrots, and cabbage—can be stored for months in a basement or root cellar.

You simply need to know the storage requirements of each. For example, root crops

like beets and carrots prefer cool, moist conditions and can be stored in perforated

plastic bags in the basement. Potatoes like cold, moist conditions and can be stored

in perforated bags in the refrigerator.

• Freezing: Freezing your produce is often the easiest method. Some vegetables, like

tomatoes, can be cut up into chunks and frozen in freezer bags. Most vegetables,

though, need to be blanched before freezing. To blanch vegetables, dip them in

boiling water for a few minutes and then allow them to cool.

• Drying: Individuals that live in hot, dry climates like the Southwest have the option of

drying fruits and vegetables (even herbs) outdoors on drying racks. However, most

home gardeners need to use an oven or a dehydrator to dry produce. Dehydrators

are specially constructed to maintain the right temperature and air movement

necessary for proper drying. If you don’t want to invest in a dehydrator, you can

use an oven. Simply set the oven temperature on low and leave the oven door ajar

to allow for air movement. And remember to be patient—it may take all day to

properly dry some vegetables and fruits.E volume 10

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"I think of my canning as fast food, paid for in time up front."

barbara kingsolver

www. epic u re an c h ar lo t t e .c o m

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throw a sizzling summer cocktail party

reprinted with permission from brandpoint

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aise your glasses high because cocktail parties are the toast of this summer’s entertaining. Don’t know where to start? How about barware, which is nearly as hot as the rising temperatures. That’s why we turned to designer Julie Robbins from Replacements, Ltd., the world’s largest retailer of vintage and current dinnerware, for fabulously fun ideas sure to make your soirée one of your favorite summer memories. why are cocktail parties so popular for summer 2017?

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These gatherings are both fun and easy to put together—you’re not trying to seat everyone at the same table, which means you can make use of more of your home, whether that’s an apartment, condo, or house. Cocktail parties are all about conversation, networking, and introducing one group of friends to another, so people are always moving around. This type of entertaining is perfect for both small and large spaces alike; you can use your kitchen, family room, or head outside to a patio, deck, or even your yard.

what’s the best time for the perfect cocktail party?

Any time! Cocktail parties are usually the warm-up or wind-down for the evening, and timing often depends on your reasons for celebrating. For instance, if you’re holding your party as a kick-off to some event, say an evening out or concert under the stars, you may want to serve drier drinks and savory, spicier foods. If it’s a post-event gathering, consider a late night with sweets, such as liqueurs and dessert-type finger foods.

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what about barware? what’s hot this summer? bar carts seem to be everywhere.

I think three barware types will be extremely popular is that another trend for summer entertaining?

how about the highball?

Highballs are perfect for serving taller, refreshing drinks such as Long Island Iced Teas or a Tom Collins. You may see highball glasses referred to as tumblers in vintage patterns.

Most of the Depression glass patterns have unique shapes such as footed tumblers, which can really step up your game.

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any final tips?

Limit your party to one or two signature cocktails.

This keeps you from having to stock 10 kinds of liquor, and you can mix drinks in batches, meaning you can spend more time enjoying your party rather than bartending.E epicurean charlotte food & wine

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Bar carts are great! We’re coming out of a phase where this season: the coupe, the old fashioned, and a tall drink people kept their liquor put away; these days they want to glass, such as a tumbler or highball. show it off. A well-stocked bar cart is the perfect accessory why the coupe? for any size living space. And many companies even seem to There’s a movement toward more elegant cocktails, and peo- want a beautiful, shiny, and organized bar cart for the office. ple want to serve those beverages in something equally elegant. Bar carts are a great way to help keep your entertaining That’s why coupes (often referred to as champagne-sherbet organized and not all spread out. And you can set those glasses) are really stepping into the fore. Coupes offer a more up for any style or taste. For example, you might want to refined shape that looks great in the hand. Vintage coupes put your alcohol on one shelf and your barware on another, from classic American glassmakers such as Tiffin, Fostoria, or you can mix it up. Plus you can move your cart around and Heisey are big with our customers, with unique pieces in as needed, so you’re not stuck in the same place with your pretty much every price range. Not only are vintage coupes a guests glued to a bar. great conversation starter, these glasses are highly collectible. how about food?

You can also use them for desserts.

Pre-portioned foods are fantastic for cocktail parties and the old fashioned? a great way to serve something pricier without having to Old fashioned or even double old fashioned glasses are break the bank. One fun idea: think about using barware used for serving spirits straight up or on the rocks. They’re you may not need at that particular party, such as glass also great for mixed cocktails, such as an old fashioned (the punch cups, to make individual shrimp cocktail servings. glass is named after this whiskey-based drink, which muddies This saves you from having a huge bowl of shrimp where bitters and sugars with a citrus twist), whiskey sours, or even that one person (you know the one) will stand and eat all Bloody Marys. What’s neat is that you’ll find them in vary- night and it keeps your guests moving—they can grab a ing shapes. For example, Waterford has great old fashioned serving and go. patterns, from something very simple and squared like their Two- and three-tiered servers are fabulous for cocktail “Vintage” collection to more elegant, cut patterns such as parties. These servers have a very small footprint since “Powerscourt,” which is sparkly and almost tulip shaped. they’re stacked, meaning you can tier different hors d’oeuvres You’ll also find very rounded, roly-poly shapes made popular on each layer and serve your guests without taking up a on the television show Mad Men. huge chunk of your table. Replacements can actually handcraft these pieces in the pattern of your choice.

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a lowcountry retreat discover south carolina’s hammock coast by sara kendall images courtesy sara kendall and georgetown county tourism management commission

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magine majestic oak trees draped in Spanish moss, lovely historic plantations, and soul-soothing seascapes. This beautiful vision can become your reality on South Carolina’s Hammock Coast. Home to the famous Pawleys Island Hammock Company, these hand-woven hammocks are a signature way to relax along this stretch of coastline. Travelers from all over come here to unwind and recharge. Pack your bags and hit the road to this Southern coast known for peaceful ambiance and a slower pace.

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travelers from all over come to the hammock coast to unwind and recharge.

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coastal activities Explore Huntington Beach State Park, where visitors play and relax on three miles of pristine Atlantic Ocean beach along with the surrounding inland wetlands.

Located within the park, the picturesque Atalaya Castle was the winter retreat of world-renowned American sculptor Anna Hyatt Huntington and her husband Archer. Built in the 1930s, it’s a stunning example of Spanish Mediterranean architecture, which is showcased on this grand seaside castle. Today, it sits without furnishings and stands as an open-air structure for guests to explore and learn about the castle’s heydays.

Be sure to get an audio tour to gain interesting historical facts about Atalaya and its former owners.

Be a nature tourist on an easy kayak paddle over calm waters for an up-close look at the low country’s environment. Shaded by cypress trees, you can paddle with a group of fellow nature enthusiasts led by Black River Outdoors. The friendly guides will point out nesting ospreys, numerous turtles, a snake hugging a tree, and one sneaky alligator who pops up his head to check everyone out. Kayaking is a great way to check out the unique natural surroundings of the Lowcountry.

Step back in time on a tour of Hobcaw Barony, a 16,000-acre natural research preserve with tons of history. Board a bus for a trip down rustic dirt roads to learn about the ecosystem of the Lowcountry. Stop at the 1930s Hobcaw House, where Winston Churchill and President Franklin Roosevelt were entertained.

Drive through Friendfield Village, a 19th century slave village with many of the original buildings preserved.

Built in 1740, Hopsewee Plantation was one of the South’s major rice plantations and birthplace of Thomas Lynch, Jr., one of the signers of the Declaration of Independence. Today, visitors can take a tour and learn about the plantation, from its origins up to the current ownership.

If you like walking around a charming, historical town, then Georgetown is calling your name. Georgetown is one of the oldest cities in South Carolina, and you’ll feel its lure immediately. Live oak trees line

city blocks where big box stores don’t exist, but locallyowned shops do. Along Front Street, visitors can shop for anything from unique housewares to clothing boutiques.

While in Georgetown, make you way over to the waterfront to stroll along Harborwalk, a wide promenade along the river. You can observe the sights and sounds of the scenic harbor, watch boats sail by, and check out homes and outdoor riverside restaurants.

The lively outdoor restaurants are ideal to take in the view while dining on a seafood dinner. After the sky has faded to darkness, those brave enough can go on a guided tour to learn about maritime ghosts and other lost souls still thought to be roaming among the living.

Go shopping at Hammock Shops Village on Pawleys Island—it’s the perfect place to swipe the credit card a few times. Under towering oak and pine trees, shoppers stroll along brick paths to over 20 clapboard-style cottages filled with one-of-a kind shops; there are no chain stores here! The Village has been around since 1938, so you can see and feel the history around this pedestrian-friendly shopping destination.

Live oak trees line city blocks where big box stores don't exist, but locally-owned shops do.

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mansfield plantation

lowcountry lodging

Located on the quiet side of Georgetown, the lovely Mansfield Plantation is one of the most well preserved antebellum rice plantations in America. For couples, book a stay at this bed and breakfast to experience its romantic mystique. Surrounded by close to 1,000 private acres, you can explore the banks of the Black River, take leisurely walks, and relax in the sheer beauty of the plantation. After a visit here, you’ll feel as if you’ve traveled back in time, returning to the present feeling refreshed from the peace and solitude of this beautifullypreserved place.

Centrally located on Pawleys Island, Litchfield Beach and Golf Resort is the perfect oceanfront lodging for active families. A variety of condominiums are spread throughout the sprawling beachfront property, and guests can enjoy four award-winning golf courses,

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numerous tennis courts, and winding bike trails. Of course, the beach is right at your doorstep, along with outdoor pools and a lazy river—ideal ways to cool off from the summer heat.

The wooden boardwalk meanders alongside a natural saltwater estuary, where a bevy of seafood restaurants are located. dining choices Known as the seafood capital of South Carolina, Murrell’s Inlet has an abundance of seafood restaurants. It’s not surprising to find an enchanting Marsh Walk in the center of this historic fishing village. The wooden boardwalk meanders alongside a natural saltwater estuary, where the bevy of seafood spots are located. Here, you can savor freshly-caught local seafood in Lowcountry dishes.

After a bit of shopping at the Hammock Shops Village on Pawleys Island and you find that hunger has set in, go over to BisQuit, located within the Village. Here, they whip up unique flavor combinations on biscuits or atop burgers. Be sure to save room for their signature milkshakes—they’re worth every calorie!

For a more upscale dining option on Pawleys Island, Bistro 217 is a popular restaurant offering seafood, steak, and pasta dishes along with a full bar and courtyard. A local institution, Frank’s Outback attracts both locals and visitors who, for many years, have loved the informal setting and relaxed atmosphere dining.

In lovely Georgetown, there’s a wide variety of dining choices. For different flavors like sushi and hibachi-style steak and seafood meals, stop by Rollin Local on the famed Front Street. A popular lunch spot is River Room, where diners can enjoy amazing waterfront views and delicious fare. Steamed buckets of oysters, fresh whole flounder, and mouthwatering po’boys can be devoured at Big Tuna Raw Bar, located in a rustic building between Front Street and the river.

You can come and just swing in a hammock.

Or, you can fill your days and nights exploring, seeing, and tasting the Hammock Coast. It’s entirely up to you how you want to spend your time in this laid-back Southern destination.E

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ready to support your local farmer? by brianna melanson

I ARINA P HABICH/SHUTTERSTOCK.COM

t’s difficult to think of a more colorful, sunny place than a farmers market. Nothing yells summer like plaid tablecloths, cartons of blueberries, baskets of petunias, and freshly-squeezed lemonade. The Charlotte Regional, Kings Drive, NoDa, The Village at Robinson Farm, and Matthews farmers markets offer shopping and social experiences that benefit your health and the community. Only at farmers markets are you able to know exactly how the products were grown, raised, caught, or made.

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Charlotte Regional Farmers Market, built in 1985, is the largest farmers market in Mecklenburg County. They allow both North and South Carolina farmers on 22 acres, with room for 200 vendors. Attracting nearly 500,000 visitors per year, only here will you see three banquet-sized tables full of juicy watermelon, necessary to accommodate all of these hungry people. The fruit salads and other specialties at your family BBQs this summer will be on another level! You can spend hours going through all of the diverse vendors here, so start by getting your coffee fix at Dunx coffee. It’s conveniently open the majority of the week if you don’t want to go during busy Saturdays or have a conflicting work schedule.

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It's a place where you'll see customers exchanging recipes on what to do with rhubarb and rutabagas and offering help carrying baskets to their cars.

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There are also smaller farmers markets throughout Charlotte that cater to individual neighborhoods like Matthews and NoDa. You’re sure to find one close to your home to do some food shopping without the fluorescent lights or chemical-infused produce. This is especially helpful if you’re on a budget and looking for extra fresh ingredients that taste excellent. You get the best quality for your money and usually pay the same or less than what you would at a chain supermarket. Farmers are knowledgeable on which month certain fruits and vegetables thrive and will sell them when they know the produce is in the best condition.

The Village at Robinson Farm market has been run by farmers Jason and Kristen Stone of Unity Farms since 2010. They’re the same farmers who initiated the pop-up farmers markets in Center City. Jim Houser generously donated the funds to the couple to make a beautiful market in this highly-sought-after location in Ballantyne. Jennifer says, “The frontage on Rea Road could have been a fast food chain, drug store, or bank. Taking parking away from rent-paying retail and restaurants for a farmers market is a gutsy and challenging thing to accomplish, but everyone cooperated and it worked.” Since it’s 100 percent farmer operated, all of the proceeds go directly back to sustain the farm and the family. It became so popular on Saturdays that they decided to open on Wednesdays as well. The Village educates local schools and camps about healthy food, farming, and nutrition.

Locals pick up a picnic basket to fill up with their fruits, veggies, and a variety of herbs from Thai basil to cilantro to mojito mint to golden sage.

Jennifer adds, “It is a place where you will see customers exchanging recipes on what to do with rhubarb and rutabagas and offering help carrying baskets to their cars.” Sometimes you’ll see special guest vendors selling fresh goat cheese, empanadas, or kettle corn. The ladies from MA Farms in Pineville have a booth set up selling the most gorgeous flower bouquets.

If you’re specifically looking for flowers, look no further than the Kings Drive Farmers Market. Next to the produce, they have a large, wonderful nursery for your flower garden needs, as well as a table of $10 floral arrangements that have won multiple BoB Awards. The baked goods at Farmhouse Bakery and the fresh eggs and chicken from Salem Hills Farm are not to be missed either. Not to mention, they have an amazing view of the Uptown skyline.

Norman and David Simpson of Simpson’s Produce run the Kings Drive market and have the helping hands of their parents and seven sons. When they aren’t at the market, they’re working hard at their farm in Indian Trail. Their grandfather started selling produce sporadically from this lot in the 1940s. They’ve all become familiar with the customers, many of whom come to restock their fridges every time they’re open. A local customer, Nancy, has been visiting this market for 40 years. When she moved to Charlotte with her late husband, they bought their first Christmas tree here. Now, she frequents the summer market with her three children for fresh fruits and vegetables. The Simpsons grow their own okra, kale, collards, and greens without the use of any chemicals. Norman says they’re most popular items are tomatoes from Edmund Farms in Chadbourn, NC, and South Carolina peaches from Cooley Family Farm.

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BRIANNA MELANSON; RAWPIXEL.COM/SHUTTERSTOCK.COM; ZHEMCHUGOVA YULIA/SHUTTERSTOCK.COM

The more we buy local, the more food is not being transported in gas-guzzling trucks far distances.

Simpson’s Produce provides ingredients for about 30 of all your favorite local restaurants like Kindred, Rooster’s, Mama Ricotta’s, Lupie’s Cafe, Mimosa Grill, The Lodge, WP Kitchen, Dogwood, King’s Kitchen, Peculiar Rabbit, and Hello, Sailor. Norman cannot say enough how fantastic the chefs are at these places.

Matthews Farmers Market won the Mecklenburg County Wipe-Out Waste Ambassador Award for promoting sustainable methods and recycling. To do your part, remember to bring your reusable bags in order to restrict the use of plastic bags. Since being established in 1991, this Matthews market has grown to provide over 50 producer-only vendors within a 50 mile radius of Matthews, besides the North Carolina coastal fishermen. Unlike the Charlotte Regional Farmers Market, there is no re-selling allowed here. Market Manager Paulette Wilkes says, “The farmers market has helped the downtown area to, once again, be the functioning heart of Matthews by providing for the basic human need for sustenance.” At the end of the market day, customers and vendors donate fresh produce to the Matthews Help Center as part of the community outreach program called "Share the Harvest.” Mark your calendars for the upcoming baking and tomato tasting competitions in July.

Tucked behind Smelly Cat Coffee in NoDa is the muralpainted NoDa Company Store. On Saturday mornings, local vendors who grow or make the products themselves set up a cozy farmers market. Orrman’s Cheeseshop, who hosts Raclette night every Thursday at 7th Street Public Market, is there to sell specialty gorgonzola dolce, gouda, mozzarella, cheddar, and more. You may recognize Christine’s Konditorei from the Charlotte Christmas Village, with homemade German cake, pies, and tarts. Baker and scientist Monica Nye created A Smart Cookie and provides additional delicious baked goods at the market. Lazy Heron Farms has all your ecological vegetables, and Greenman Farms sells annuals, perennials, and shrubs. Lastly, Two Moons Family Farms will be there with grass-fed beef, pastured non-GMO pork and chicken, and non-GMO, grain-fed Wagyu beef.

So much love and care is put into a farmers market on a daily basis. Remember to take time to thank the farmers and local business owners for all they do. Farmers markets are an environmentally-friendly place to do all of your healthy food shopping. They’re the perfect summer spot to find fresh ingredients while meeting new people in your area. Paulette Wilkes exclaims, “As market manager, I feel like I’m planning a big party every week!” So, come out and enjoy the farmers market “parties!”E

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places to go, people to see

through the grapevine The Bottle Cap Group—parent company to Brazwells, SIP, and more— has opened Rosemont in the former Wu’s Cajun Seafood location on South Boulevard. Expect cheap drinks, fried goodness, milkshakes, and all the erratic fun in between. www.rosemontbar.com

A second Charlotte Shake Shack location is on its way! Their modern spin on the roadside hamburger stand is coming to Blakeney Shopping Center, where you’ll find classics like the ShackBurger®, crinkle-cut fries, and hand-spun shakes. www.shakeshack.com

After much speculation as to what would become of Park Terrace Stadium at Park Road Shopping Center, Edens has announced the space will reopen once again as a renovated theater when AMC Park Terrace 6 opens in early 2019. parkroadshoppingcenter.com

We’re happy to announce that after nearly a year of renovations, 1960s-era restaurant House of Pizza will in fact be reopening in their original location on Central Avenue. We’ve really missed their pizza! www.facebook.com/House-of-Pizza

Tandur Indian Kitchen plans to expand their Charlotte presence with a second location, set to open this fall in Rea Farms Village in South Charlotte. Tandur is a chef-inspired, fast-casual restaurant with authentic Indian flavors and an approachable menu. tandur.com

Longtime restaurateur Bruce Moffett (Barrington’s, Good Food on Montford, Stagioni) will open a new restaurant called N.C. Red in the former Penguin space in Plaza Midwood. Blending Southern and New England cuisines, you'll find classic land and shore favorites. moffettrestaurantgroup.com

After years of searching for just the right place, Asheville favorite White Duck Taco Shop will open their first Charlotte taco joint this fall in the Belmont neighborhood on the corner of 10th and Seigle. Come on fall! whiteducktacoshop.com

Local Potbelly Sandwich Shop franchise owner Shak Patel has opened a second location at Piedmont Town Center, joining the original uptown location at 320 S. Tryon Street. Look for a third location to open soon in Ballantyne. www.potbelly.com

Bardo has opened on South Mint Street in the Gold District. Serving sharable small plates and craft cocktails, the chef-driven, eclectic, American small plate restaurant opened after six years of musings and even more as friends. www.bardorestaurant.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

Belmont is on the up and up! Seven Oaks Café, the latest venture by restaurateurs Chad and Kathy Hutchson (who also own the String Bean in Belmont), opened Mother’s Day weekend. Tucked in the historic John Davidson McLean house at 175 Armstrong Road, the menu will feature casual Southern fare. Chef Ron Drappeaux has put his own personal spin on the menu, which incorporates local ingredients, including some that will come from an on-site garden, and offers choices for a healthier lifestyle. In addition to the main dining area, there’s a quaint patio and additional outdoor space available for dining and private events. www.sevenoakscafe.com

The newest 131 Main location has opened in SouthPark after several years in the making. Open for lunch and dinner, expect to find a pared down menu featuring fan favorites, outdoor dining, and an intimate chef ’s table.

Popular Cincinnati restaurant The Eagle Food & Beer Hall plans to open in South End’s Atherton Mill next summer.

Just down the street from Price’s and Leroy Fox, they’ll serve their own take on fried chicken, in addition to other classic Southern fare.

After eight years, Georges Brasserie in Piedmont Row has closed after the owner, Giorgio Bakatsias, decided not to renew the lease. Be on the lookout for something new to take its place later this year. giorgiosgroup.com

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Waterbean Coffee owner Tony Vo will soon open Sizzlewich, a Vietnamese banh xeo restaurant, near Topgolf.

A tribute to Tony’s grandmother, a sizzlewich is Vietnamese rice flour crêpe stuffed with meats and toppings.

Check it out! www.thesizzlewich.com

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04 July Fourth Spectacular

The biggest show around, this spectacular fireworks show returns to Uptown with a fabulous 20-minute show. There’ll be plenty of family-friendly activities to enjoy, including face painting, contests, and live music. www.skyshowcharlotte.com

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Dilworth Tasting Room has expanded its menu by introducing 25 new cocktails, each perfectly suited for sipping on the patio this spring and summer. It’s part of an expansion of the cocktail program, which will include over 100 cocktails by the fall. www.dilworthtr.com Shortly after announcing the closing of The Liberty Gastropub in South End (due in part to the sudden death of co-owner Matthew Pera), chef/owner Tom Condron also closed his Myers Park French restaurant Lumiere.

We’re sad to see you go!

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South Carolina Peach Festival

Head to Gaffney, SC, and salute our local peach industry­. There’s something for everyone—enjoy cookoffs and contests, carnival rides, arts and crafts, live entertainment, and more!

scpeachfestival.net

ND3000/SHUTTERSTOCK.COM

www.131-main.com

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Queen's Feast Restaurant Week

Enjoy a culinary extravaganza during this 10-day celebration of Charlotte’s restaurant scene. Each participating restaurant will offer a spectacular three course, prix fixe dinner menu for only $30 or $35 per person (excluding tax and gratuity).

www.charlotterestaurantweek.com

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Party in the Park

Romare Bearden Park will be the place to be as they continue to celebrate summer with The Magnif icents! Bring a picnic, lawn chairs or a blanket and enjoy the music and the friendly ambiance of the park.

romarebeardenpark.charmeck.org epicurean charlotte food & wine

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Puerto Rican Festival

The best and largest Puerto Rican Festival of the Carolinas will feature live music, food, games, enter tainment, and more, boasting over 20,000 attendees.

www.prcsc.org/prfestival

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Tip to Toe Wine Tour of Italy

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30th Annual Great Gatsby Gala

Italy boasts some of the most beloved wines of the world. Explore the region's distinctive wines, from bright, sparkling Proseccos and crisp Pinot Grigios, to classic Sangiovese-based wines and rich, dark reds. www.totalwine.com

Dance to a live orchestra, enjoy beer, wine, and heavy hors d’oeuvres from Charlotte’s most celebrated restaurants, a silent auction, and more at this event benefiting the National MS Society Charlotte Chapter.

www.gatsbygala.org

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North Carolina Apple Festival

This annual event, held in Hendersonville, has been -sept Western North Carolina’s Premier Family Festival for over 70 years! Enjoy four days of fun, including one of the best known Street Fairs in the Carolinas, with freshly-picked apples, arts & crafts, festival food, and free entertainment on beautiful Main Street.

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scene around town

local flavor

summer flavors are calling your name italian mimosa courtesy brandpoint

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ingredients: • 2 oz orange vodka • 4 oz blood orange juice • 6 oz prosecco • blood orange (sliced)

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Mix the orange vodka and the blood orange juice and divide among two flutes.

Top each with Prosecco and garnish with a blood orange.

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taco pie

courtesy borden ingredients ingredients: • 1 tube (8 oz) refrigerated crescent rolls • 1 lb lean ground beef • 1 pkg taco seasoning mix • ¾ c water

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2 c crushed taco chips, divided • 2 c sour cream • 1 c borden® sharp cheddar shreds

Preheat the oven to 350°F and spray a 9x9 baking dish with non-stick spray. Unroll the crescents and line the inside of the prepared baking dish, pinching all of the edges together and overlap if needed to form a solid layer of rolls. Set aside.

1. First Annual Reunion of 50 Old Charlotte Bars: George Barnett, Daniel Grist, Bill Grist, Ace Evans, Jack Rosenblatt, Bubba Pearsall. 2. Celebrating Cinco de Mayo at 1900 Mexican Grill: Paula VonHoene, Dave Howell, Amy Thomas, Jordan Thomas, Dave Thomas. 3. Potbelly Sandwich Shop: Chirag Patel, Shak Patel, Vic Patel. 4. Enjoying Dinner at Eddie Vʻs Prime Seafood: Lucas Fries, Becca Ratcliffe, Kalen Karahalias, Matthew Karahalias. 5. Sip & Savor Festival: Andres Santizo, Kaitlyn Relyes, Patrick Wilkins, Amanda Fratus. 6. Celebrating 5Churchʻ Six-year Anniversary: Lauren Kearsley, Abby Armstrong, Suellen Skach, Linda Seligman.

Cook the ground beef in a large skillet over medium-high heat until browned; drain the fat. Add the taco seasoning mix and water. Cook until most of moisture has evaporated.

Sprinkle 1 cup of taco chips on top of the rolls, then top with meat, then sour cream, then cheese. Bake for 20 minutes or until the crescents have browned and the sauce begins to bubble at the edges. Top with the remaining taco chips, and bake for 5 more minutes.

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Drink responsibly. Corona Premierâ„¢ Beer. Imported by Crown Im12 FL. OZ. SERVING AVERAGE ANALYSIS: CALORIES 90, CARBS 2.6 GRAMS, PROTEIN 0.7 GRAMS, FAT 0.0 GRAMS