uncover a parisian paradise at cafĂŠ monte french bakery & bistro get sideways, napa style all are welcome in winston-salem
january • february 2015
contents
BARRINGTO N’S ~
~
Est. Est.
2014
2000
14
sideways, napa style Est.
2009
CLT-15-3710-MAGAZINE
4TIME
WINNER
18 welcome to winston-salem
National Retailer of the Year Award
Total Wine & More.® The selection is incredible. Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines and 2,500 beers. With over 110 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry. They are committed and dedicated to bringing you the Total Wine Experience.™
North Carolina’s Largest Selection of Wine, Beer and More Under One Roof – at the Lowest Prices!
paradise awaits 26 ayouparisian at café monte
HUNTERSVILLE | CHARLOTTE-PARK TOWNE VILLAGE CHARLOTTE-UNIVERSITY | CHARLOTTE-PROMENADE
in each issue 06 ripe for the picking
beer, wine and product picks for the holidays
08 juicy morsels
crushing on cranberries
10 seats & eats
a bit of barcelona in ballantyne
12 profiles of passion
come taste the country life at olde mill winery
33 places to go, people to see
a calendar of local events
34 scene around town
check out who’s been out and about
36 local flavor
sweet and savory treats for the new year
37 the juice
must-have products, hot topics and more
Get Social With Us TotalWine.com
volume 7 • issue 1
w w w.epi cu rea n ch a r l otte.com
3
Your Best Source for Residential Real Estate.
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.
KATE TERRIGNO REALTOR®/BROKER 631.903.3021 kterrigno@dmahomes.com
publisher/editor Linda Seligman associate editor Ashley Blake Summerlin
contributing editor Kate Bruce kate@epicureancharlotte.com design & production Ashley Blake Summerlin ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 staff photographers Linda Seligman, Ashley Blake Summerlin
BENVENUTI!
contributing writers Kate Bruce, Zenda Douglas, Leah Hughes, Terry Miller, Emily Williams
Portofino’s Ristorante Italiano e Pizzeria, where a passion for great food and a love for quality pay homage to the glories of the Italian kitchen.
printing
“Best Italian Restaurant in Charlotte”!
Indexx Printing ESCAPE THE WINTER CHILL & COZY UP BY THE FIRE
With A Nice Glass Of Wine
cover image Café Monte French Bakery & Bistro Visual Branding Inc. by Ray Kenner
336.258.2333 • WWW.ADAGIOVINEYARDS.COM 139 BENGE DRIVE • ELKIN, NC 28621
4
www.e p icu re an c h ar l o t te .co m
volume 7 • issue 1
http://portofinos-us.com • Like us on Facebook! 5126 Park Road 704.527.0702 3124 Eastway Drive #500 704.568.7933
epicurean charlotte food & wine
8128 Providence Road #100 704.542.9911 2127 Ayrsley Town Boulevard 980.297.7090
Historic Dilworth |1716 Kenilworth Avenue zenasianfusion.com | 704.358.9688 Tapas • Steakhouse • Wine Bar
Toringdon Market at Ballantyne 12239 North Community House Road
704.540.7374 www.mirospanishgrille.com
jan u a r y • feb r u a r y 2 015
5
ripe for the picking
ripe for the picking
Helen White of Sir Edmond Halley's recommends the Joel Gott Zinfandel 2012 for the colder months.
Winter is in full swing, and cold temperatures and windy weather have had me on the hunt for a warming cocktail. This issue’s choice definitely doesn’t disappoint.
Ruby red in color, this wine shows an intense bouquet of wild berry fruit. The palate is velvety and rich with great structure and smooth, rounded tannins. Some refer to this wine as a “baby Brunello.”
The 2012 California Zinfandel has aromas of roasted plum and blackberry jam with hints of sweet spices. On the palate, the wine’s bright red fruit flavors and acidity are complemented by a soft, round mouth feel and a long finish.
Nestled behind a busy road in Myers by kate bruce Park is an old mansion. Wander inside, and you’ll find one of my favorite spots in Charlotte...Stagioni. One of their best kept secrets? Stagioni’s decadent drink menu. Dim lighting, historic details and exposed rustic wood ceilings all work together to create a snug, cozy atmosphere and fuel that craving for a wintertime drink.
Bottle $45.00
Glass $9.00, Bottle $36.00
James Porter of Total Wine & More is drinking the Wildhaven Blazing Red for the winter months. Bottle $10.99
True to its nose, this wine’s robust flavors of berry cobbler and black cherries swirl with notes of mocha and deep spice, punctuated by medium-firm tannins on the finish.
Matthew Matinata of Old Stone Steakhouse in Belmont recommends the Charles & Charles 2012 Post No. 35 Cabernet Sauvignon & Syrah. Glass $9.00, Bottle $35.00
This wine has a snootful of black cherry, boysenberry, chocolate and vanilla, while the palate seems to allow the Syrah to take the lead with dark plums and boysenberry. Acidity pushes ahead of tannin, while oak influences of dark chocolate and vanilla make for a lingering finish.
Terry Miller of D’Vine Wine Café is enjoying the 2012 Green & Red "Chiles Mill Vineyard" Napa Valley Zinfandel for the colder months ahead.
Monte Smith of Café Monte French Bakery & Bistro is enjoying the Matchbook Tinto Rey 2008.
Brooding dark purple plum raspberry flavors dotted with sage and black peppercorns. Located at 1,000 to 1,200 ft., the vineyard overlooks upper Chiles Canyon and remnant walls of the grist wills built by pioneer J.B. Chiles.
The Spanish varietals Tempranillo and Graciano contribute spicy red berry fruit flavors. Syrah adds rich flavors of black cherry and blueberry, and the spicy cedar and tobacco notes are from the cool-weather Cabernet Sauvignon.
Tri Loung of Miró Spanish Grille recommends the Marqués de Cáceres Rioja Reserva 2009. Bottle $55.00
A dense bouquet of toasted aromas, red and black berries, luscious fruits and spices with a rich, layered body of spicy black fruits and succulent red fruits with integrated tannins, fresh acidity.
Grab a seat at the bar and indulge in ‘The Alternative’ cocktail. A mix of Bulleit bourbon, muddled oranges, Cointreau, Carpano Antica, aromatic bitter and agave, it’s topped with a slice of orange and a bright red cherry. By trade, it’s a modern-day Old Fashioned. Sipping on The Alternative in this 1920s mansion full of history and character will take you back in time, or at least have you feeling like you’re in the latest episode of Mad Men. The creamy bourbon and sweet agave mixed with a splash of bitters is proportioned impeccably. The bourbon is silky, smooth and needs no help going down. On a cold, winter night, it will truly warm you to the core, making this cocktail the ultimate winter indulgence. Don’t miss out! Until next time... Cheers and Enjoy!
D’Vine Wine Cafe Ballantyne’s Finest Dining & Music Destination
Bottle $40.00
Bottle $41.99
• Seasonal Health Conscious Menu Selections • Over 40 BTG Wines, Craft Brews, Top Shelf Bourbons & Spirits
Bradley McClain of Good Food on Montford is raving about E-2 Spanish Red Wine. Bottle $53.00
An alluring cast of blooming crimson and deep red shades are immediately present in the glass. Complementing the appearance is an impressive intensity on the nose with elevated dark cherry and exotic spice notes. The entry is rich with youthful berry compote, floral and plum flavors, complemented with bright acidity. The finish is expansive and pleasing with a persistent mocha tinge and silky tannins.
IN CASE ANY LEFTOVERS FROM THIS PAGE GET LEFT IN YOUR CAR.
A CLEAN CAR SAYS A LOT ABOUT YOU
®
6
drinks with kate
Thierry Garconnet of Terra Restaurant is enjoying the Il Poggione Rosso di Montalcino 2012.
ja nu a r y • fe b r u ar y 2 0 1 5
epicurean charlotte food & wine
volume 7 • issue 1
• Live Music Four Days a Week • Join us for our special Valentine’s “Red” Menu February 12 - 14 • ½ Price Bottles Thursdays
Ballantyne Village 14815 Ballantyne Village Way Charlotte, NC 28277 704.369.5050 • dvinewinecafe.com w w w.epi cu rea n ch a r l otte.com
7
juicy morsels
crushing on cranberries
by zenda douglas
images courtesy of the wisconsin state cranberry growers association
a
don't get stuck on me
s everybody knows, the universal color of love is red. Each year, Valentine’s Day is celebrated with displays of red hearts resembling the happily smitten hearts of lovers. They’re found in all sorts of decorations, fashions, food and drinks. What would Valentine’s Day be without those lovely little cakes and tarts, cookies and candy, and punch concoctions? But still, that may be just infatuation. Maybe it’s time to get serious and give some love to a more grown-up palate by adding a bit of red color to a special dish or adult beverage. We know the perfect ingredient to set your Valentine’s Day cuisine apart from all the rest—the cranberry! Nothing brings the color of red into focus like a bright, red cranberry. Used raw or dried, they can sprinkle a dish with shiny red color; cooked, they can glaze your favorite dishes; mashed, they make sauces in marvelous hues; and pressed, they can color any edible creation. You might be tempted to think that cranberries are appealing just because of their good looks, but they actually have many endearing attributes. First, they’re delicious and popping with flavor. They can be refreshingly tart or simply sweet. Plus, their healthful characteristics help you to be the best you can be because they’re really good for you!
It’s unfortunate that Valentine’s Day lands smack in the middle of flu season. But consider this: the little berry scientifically known as Vaccinium macrocarpon, also known as the cranberry, has significant antioxidant properties and can help ward off disease. It’s ingenious how this happens. Cranberries contain plant substances that prevent some bacteria from adhering to cells and organs, thereby helping the body rid itself of potentially harmful bacteria. In addition to overall health, cranberry consumption has been shown to have a positive impact on the bladder and urinary tract, oral hygiene, stomach health and, of course, the vascular system and heart.
now that we have love...
There are countless ways to include cranberries in your daily diet, but for a jump-start on your Valentine’s Day cuisine, we’ve turned to some central Wisconsin cranberry and culinary experts who have created some exciting items using this special fruit. Start your day with an Ocean Spray-inspired Berry Chocolate Smoothie using cranberry juice cocktail, strawberry yogurt, frozen whole strawberries and powdered sugar. Blend all of the ingredients together and then add chocolate chips. Or, try adding one cup of fresh cranberries to your favorite scone recipe, one of many suggestions of the Wisconsin State Cranberry Growers Association. Shelly Platten of Emy J’s Café in Stevens Point, WI, adds sweet dried cranberries to curried chicken salad and also uses cranberry sauce in her ham and Gouda cheese melt, to which she also adds cranberry mustard. She suggests dressing salads with a mixture of canola oil, apple cider vinegar, local honey, orange zest, orange juice, whole-berry cranberry sauce and salt and pepper, all to taste. Father Fats Public House, also located in Stevens Point, offers up a splendid wild rice and cranberry stuffing—perfect with quail or Cornish game hens. Just mix together three cups cooked wild rice, two cups cooked cranberries, one-half cup cooked diced celery, one-fourth cup cooked diced onion and one-half cup white cheddar cheese. Cranberries and cocktails go together like kisses and hugs. Founder and Head Distiller Brian Cummins of Great Northern Distilling Co. in Plover, WI, knows this intimately. That’s why he always keeps a simple syrup made of unpasteurized, 100 percent cranberry juice and sugar at the bar. His invention, the Frangipane, is a mixture of one ounce of Polish-style vodka, one-half ounce of Amaretto, one-half ounce of cranberry simple syrup, the juice of half a lemon and a dash of cinnamon. Shake all this over ice and top it with a splash of seltzer to give it some bubbles. Father Fats Public House serves up Cranberry-Germaine Champagne by muddling 10 fresh cranberries with one ounce of cranberry juice. Add ice and one ounce of St. Germain Elderflower Liqueur. Shake and drain into a champagne flute and top with two ounces of dry sparkling wine. Add three whole cranberries to garnish, and enjoy!E
allow me to introduce you
The cranberry is an olive-sized, tangy berry that is native to North America. Native American Indians first used cranberries for food and discovered that cranberries could also help prevent certain illnesses and be used to make ointments for treating wounds. While several states—including Massachusetts, New Jersey, Oregon and Washington—have a stake in cranberry production, the majority of cranberries consumed in the United States come from Wisconsin. A heavy concentration of cranberry marshes and wetlands lay along what is known as the ‘Cranberry Highway,’ which makes up about 50 miles of Highways 54 and 173 in central Wisconsin. The highway meanders through small towns including Wisconsin Rapids, Nekoosa and Cranmoor, all situated in the area of the old Glacial Lake Wisconsin. This ancient lake disappeared thousands of years ago, leaving behind a high water table, sand and acidic soil, perfect for growing cranberries. Here, you will find independent growers such as Glacial Lake Cranberries, and members of the Ocean Spray Cooperative such as Elm Lake Cranberry Company. Contrary to any preconceived notion, cranberries don’t grow in water. Rather, they grow on low-to-the-ground shrubs in sandy soil. Water becomes a major factor in harvesting, however. Because of the four air chambers found in each one, cranberries float. When the berries are ripe, the fields (marshes or bogs) are flooded, resulting in a sea of floating berries, which can easily be scooped up by the appropriate farm equipment.
8
www.e p icu re an c h ar l o t te .co m
volume 7 • issue 1
epicurean charlotte food & wine
jan u a r y • feb r u a r y 2 015
9
seats & eats
a bit of barcelona in ballantyne
by emily williams
images by ray kenner, visual branding inc
m
ost culinary aficionados are familiar with what the term “Spanish” cuisine entails: the rich, flavorful dishes from the country of Spain, not so much the umbrella term that can sometimes be used to loosely and confusingly to group together all Hispanic foods. While South America has wonderful native dishes that should be sought out when they can be found (and there are plenty of choices in the Charlotte area), it’s the distinctive European flair and aroma of Spain that stands out for those who want the taste of pungent saffron to linger after their meals. For Charlotte diners who want to bring a bit of true Castilian spice to their afternoons or evenings, Miró Spanish Grille in Ballantyne is there to provide the backdrop along with authentic Spanish dishes, which will create an experience not to be forgotten. Managed by brothers Tri and Phong Luong, who also run the Asian/Spanish Tapas Fusion restaurant Zen Fusion in Dilworth, Miró is probably best remembered as being situated in the Stonecrest Shopping Center on Rea Road. The restaurant recently moved just two miles away to Toringdon Market, a bustling area of corporate offices, hotels and businesses. Tri and Phong have a long history of working in the restaurant arena together, starting with Charlotte’s first Spanish restaurant, Tio Montero, in the early 1980s, Olè Olè in the early 1990s, Sole Spanish Grille in 2002, and Miró, which opened in 1999. As a restaurateur with so much familiarity in Spanish cuisine under his belt, Tri knows exactly what draws people in to places like Miró. “We try to give Miró’s customers the whole experience along with the taste,” Tri says. “We’re talking about the decoration, the balance of flavors in the food, the design... everything. While Charlotte has its share of tapas bars that serve this kind of cuisine, we think Miró’s unique upscale, yet casual, Spanish dining attracts mostly business people, food enthusiasts or is just a great place for a date night. We want to share with Charlotteans our version of modern Spanish taste and traditional cuisine.” Indeed, one need not look further for a truly traditional introduction to food from various regions of Spain, such as Basque, Andalucía and Galicia. The menu boasts dishes with names like Zarzuela de Mariscos and Paella Valenciana that suggest images of sand-flinging bullfights in the hot afternoon sun and the tickling click-clack sound of castanets. The interior of the dining room is
10
ja nu a r y • fe b r u ar y 2 0 1 5
deliciously dark and glowing simultaneously, with warm, comforting tones of brown in the leather chairs and dark wood tables. The glow of amber lighting from the antique-looking chandelier and the candles on the tables give a seductive touch. This is the sort of restaurant that is best appreciated once the sun sets and the sound of Spanish guitar can add a dash of true romance to the already intimate atmosphere. The house sangria is not to be missed: this is the real deal. The tannins of the red wine are not overpowered by sugary sweetness here, yet it still retains a delicate fruitiness, lending a valid flavor that immediately signals that one has stumbled upon quality. If wine isn’t preferred, try the sparkling or still bottled water directly from Spain—yet another sign of the great lengths that have been taken to achieve authenticity. For appetizers, the Patatas Bravas is surely to be an indulgent, popular favorite: slightly fried potatoes lathered in a creamy, spicy aioli sauce melt in the mouth whilst giving a kick. The Salmon con Mousse de Aguacate is entirely simple: thick slices of plain smoked salmon with a side of sliced avocado are simple, yet completely satisfying and pair beautifully together. Or, try a house salad mixed with artichokes, red peppers, cucumbers and goat cheese for a bright, crisp beginning to the meal. A Bronzina fish—the sea bass special on this occasion— is cooked whole and presented with shades of green and red, covered in a chunky, sweet tomato sauce and a generous bunch of fresh cilantro (discreetly covering the head of the fish). Accompanied with two slices of lemon and a side of that infamous saffron rice, the meal is succulent, balancing just the right amount of savory and sweet. Dessert should by no means be overlooked at Miró. The traditional Tres Leches is creamy and may appear dense, but a forkful proves to be textured, light and with just the right amount of sweet. Be sure to notice the title of the restaurant written in chocolate sauce on the plate—a smile-inducing finish to an already perfect dinner. Spain may be nearly 4,000 miles away from North Carolina, but fortunately for Charlotte and thanks to the Luong brothers, Miró Spanish Grille can transport patrons to Barcelona and back again—all without leaving the table. As they say in Spain, ¡Qué aproveche! (Enjoy your meal!)E
epicurean charlotte food & wine
miró spanish grille 12239 north community house road charlotte 704.540.7374 www.mirospanishgrille.com
volume 7 • issue 1
w w w.epi cu rea n ch a r l otte.com
11
profiles of passion
come taste the country life at olde mill winery by leah hughes
images courtesy craig distl, sam dean photography
a
group gathers around the bar inside the tasting room of Olde Mill Winery & Vineyards in Mount Airy. Jeff Brown stands behind the bar. Before he pulls out glasses or tasting sheets or corkscrews, he makes sure that the visitors understand the significance of this place. The corrugated metal around the bar came from the property’s tobacco pack house. The wood for the stylish wine cabinets behind the bar, where bottles are stored on their sides in X-shaped compartments, came from trees cut from this land. And the rocks rimming the fireplace were dug out of the creek where the namesake old mill once stood. The tasting room was originally built as a farmhouse in 1890. “We tried to use a lot of things from the property itself to keep the nature and the feel of the place,” Jeff says. He and his wife, Tara, named the winery after Simpson Mill, which once operated down the hill. The winery’s address is Simpson Mill Road. The history of this place is as important to its current owners as what the future holds. Tara, a Surry County native, grew up in the area. The Browns originally purchased this property—which joins an existing vineyard they already owned—to grow grapes to sell. But they soon decided to go several steps further and actually make and sell the wine. They now purchase additional grapes from Yadkin Valley vineyards to add to those grown on their four and a half acres. Buying from other vineyards gives them the flexibility to experiment with different varieties from year to year without having to plant additional vines. Winemaking at Olde Mill is a family endeavor. Ethan Brown, Jeff and Tara’s son, has been the winemaker from the start. Ethan began making wine with his maternal grandfather, Jay Mosley, when he was about 10 years old. Mosley, a home winemaker, enrolled in Surry Community College’s viticulture and enology program in its early years. The program, which includes a teaching vineyard and commercially-bonded winery, began offering viticulture courses in 1999 and enology courses in 2001. Ethan also attended Surry Community College. As he got more serious about winemaking, his parents moved closer to opening the winery. In 2010, the winery and tasting room opened with Ethan as head winemaker and his grandfather as his assistant. “We think that it’s something special,” Jeff says of the winery’s family heritage. “Hopefully we appreciate it as much as we should, because it is important.” Ethan, 24, will soon graduate from Appalachian State University with a bachelor’s degree in chemistry and a concentration in fermentation science. He plans to continue gaining practical experience working in the vineyard and winery and
olde mill winery & vineyards 2742 simpson mill road mount airy • 336.374.6533 oldemillvineyards.com hours: saturday, 12 p.m. to 6 p.m. sunday, 1 p.m. to 5 p.m.
12
www.e p icu re an c h ar l o t te .co m
volume 7 • issue 1
epicurean charlotte food & wine
is considering going back to school to pursue his doctorate in fermentation science research. Ethan received his first awards for his wine when he was only 19. Several medals from local and international competitions hang around bottles in the tasting room. His most recent award was a bronze medal at the 2013 San Francisco International Wine Competition for his 2010 Chambourcin. “It’s one of the most positively received wines by our customers,” Ethan says. “Since it’s a French-American hybrid, it grows really well in the area.” Although Southerners have a reputation for leaning toward sweet wines, many made from native muscadine grapes, visitors to Olde Mill’s tasting room consistently prefer drier varieties. In addition to the Chambourcin, Olde Mill’s reds include a Sangiovese, Cabernet Sauvignon and two blends, Mill Creek Red and Epiphany. The dry white lineup includes Chardonnay and Pinot Gris. Three sweet offerings include a muscadine wine called Dogwood Trails, Country Harvest Blush, and Sweet Evan’s Red. For those who prefer a balance between sweet and dry, Olde Mill’s take on Riesling is semi-dry, and its Niagara is semisweet. “People who come to the tasting room aren’t just looking for a wine to drink for dinner,” Jeff says. “They’re looking for the entire experience of coming to a tasting room.” Olde Mill is a member of Surry Wineries, a group of wineries in the Yadkin Valley AVA that collaborate on events and promotions. For example, the Winter Wine Passport program, which began in November 2014 and continues through March 29th, 2015, includes tastings at each of the Surry Wineries, special wine-andfood pairing events, commemorative keepsakes and discounts at area restaurants and hotels. As each winery in the Yadkin Valley grows and improves, the reputation of the entire group rises. “As the quality keeps improving, more people will acquire that taste [for drier wines],” Ethan says. “That’s not to say that sweeter wines will go away or that they’re any lesser quality really, but people’s palates will adjust.” This past winemaking season, Olde Mill sold many of its grapes and produced less wine on-site due to Ethan’s busy school schedule. Jeff also maintains a full-time information technology job with the American Society of Clinical Oncology. They both credit Tara with keeping the vineyard in shape while they’re attending to other responsibilities. “She certainly deserves the credit,” Ethan says. This spring, the vineyard will embark on a new partnership with Kimron Springs Vineyards, owned by Tara’s sister. The Olde Mill tasting room will offer wines from Kimron Springs in addition to its own label. “We both worked on the wine,” Ethan says. “It’s kind of a family affair.”E jan u a r y • feb r u a r y 2 015
13
sideways, napa style
f
or over 15 years, a close friend threatens to take a road trip to California Wine Country but never does. So finally, you back him into a corner and don’t take “no” for an answer! Being in the trade, you make sure it’s a trip to remember. Hence begins our journey to Napa the last week of September, 2014.
by terry miller
Having visited California wine country regularly for almost 20 years, I consider myself qualified to create an “itinerary on steroids,” a tasting trip not for the weak.
the characters
Alphonse Novelli, the aforementioned friend, from New Jersey, is a wine lover, musician, master joke teller and my best friend. Tagging along is a hitchhiker we picked up, John Serra (actually a friend of mine and Al’s), who muscled his way in. We needed his photography skills and goofy lines to keep things light. Formerly a restaurateur, John’s biggest claim to fame is that he’s a great chef and world-renowned brain surgeon, so he says! I, Terry Miller of Charlotte’s D’Vine Wine, play the tour guide, moved by the challenge to create a “wow” experience for the Jersey boys.
the arrival
San Francisco, September 25, 2014. By normal standards, a four- to five-day visit to Napa entails two appointments and a few drive-ups daily. Pulling out of SFO, I boldly state, “Buckle your seat belts, you are in for a treat!” You definitely don’t want a “purple headache” on day one, so I schedule four appointments. On day two–five, day three–four, day four–five more and day five is optional. Maybe we’d even have a few drive-ups too.
the goal
Provide a proper experience of Napa from all angles: fine wine, food, American Viticultural Areas (AVA) and, of course, the wonderful people who make it all possible—the winemakers and staff.
day one
pride mountain vineyards
14
ja nu a r y • fe b r u ar y 2 0 1 5
epicurean charlotte food & wine
volume 7 • issue 1
Our first stop is Robert Biale Vineyards, producers of great Zinfandels. Our host is charming Maggie, daughter of one of the partners. We taste all of the vineyard designates from Sonoma and Napa. Sitting outside in the sun, aromas of crush and fermentation everywhere, it’s the perfect start. Next, we move along to Trefethen to experience firsthand, the devastation of August’s earthquake. The original building that houses the beautiful tasting room suffered some of the worst damage in the valley. Built in 1886, it’s now listing far right, being held up by large I-beams hoping to save it. Our tasting was under a veranda next to the pool. At D’Vine, we’re big Trefethen supporters, so we get the royal treatment. Our discussion moves to how life can change so quickly from nature’s sheer power. The
w w w.epi cu rea n ch a r l otte.com
15
Trefethen’s are some of the nicest people you will ever know— great wines, great people, great property. Next, we’re up toward Calistoga for a different treat. Barr Smith, owner/winemaker of Barlow and personal friend, has invited us to his house for a private tasting. On the deck, looking west toward Spring Mountain, we “taste” freshly opened bottles of Cabernet, Merlot, Zinfandel and his newest, a Cabernet Franc. When you “taste” at a winemaker’s house, it’s whole glasses, not tastings! It’s John and Al’s first winemaker experience, and it only gets better. Our final stop is Raymond Vineyards, our home for day one in the guest house. We’re greeted with glasses of bubbly and a stunning five-bedroom structure—the perfect “Welcome to Napa Valley.” The boys are starting to understand the pace expected of them. Tired, jet lagged and half silly, we grab a bite and crash.
day two
Day two begins at Spring Mountain, my favorite place in all of Napa. Today agenda includes a who’s who of great wineries. First, a 10:30 a.m. “breakfast tasting” at Barnett and breathtaking views of the valley from atop Spring Mountain. It’s the perfect setting for tasting winemaker/general manager David Tate’s creations. As an added treat, out on the crush pad David demonstrates a whole cluster press of Giacomo Vineyards Chardonnay, picked only a few hours earlier. Al and John witness their first crush. Up next is Pride. Pride straddles the Sonoma/Napa county lines. It’s interesting, because all of their wines are Estate
Grown, but can’t be listed with an AVA designation because the grapes are from both counties. Their cellar is one of the most beautiful in the valley, and our tour includes numerous barrel tastings of wines yet to be blended, yet another teaching moment for the Jersey boys. Onto Schweiger Vineyards, one of Spring Mountain’s best kept secrets. They still age wines in the barrel for up to 30 months and release after subsequent bottle aging. The current release of the Schweiger Merlot is 2008. Small production, family owned, fairly priced—they never disappoint here. If you go, ask for Erin, she’s a hoot! We cross over to Paloma, a highlight of our trip. Barbara Richards is the proprietor, and they make Merlot, period. I firmly believe it’s the best in the world. Barbara and her husband Jim rescued this land atop Spring Mountain, planted Merlot and a little Cabernet, and let the wine gods guide them. Jim passed in 2009, and Barbara has had two strokes, yet she pushes on. In June 2011, Wine Spectator wrote, “There is no tasting experience more intimate than Paloma’s; proprietor Barbara Richards invites you into her home for a tasting on her back porch, overlooking 15 acres of vineyards she personally tends. ‘Most people who work in the tasting rooms have never been in the vineyards, but I’ve been out there for 25 years,’ she explains. As the hummingbirds flit by, enjoy a taste of wine while Barbara answers questions about tending the land and what it takes to make a Wine Spectator Wine of the Year, an honor Paloma received in 2003.” Our last stop for the day is Keenan Winery, with more great
robert biale vineyards
duckhorn vineyards
duckhorn vineyards wines and wonderful people. It’s a tough act to follow Paloma, though. Next, we point the car down the windy roads of Spring Mountain, put it in neutral and let her fly. The boys are speechless. Given two Italians from Jersey, speechless is tough to imagine!
day three
We move up toward St. Helena. John’s connections got us a VIP tasting at Freemark Abbey. They make great Cabs, like Bosche. It’s a beautiful day on the deck with good friends and great wine—it doesn’t get much better. Freemark Abbey wines used to be readily available in the market (I noticed the exploding trend toward direct sales), but in two years, only their Merlot will be in the market. All others will be for Wine Club only. Five minutes up Hwy. 29, we arrive at Ehlers Estate, another Napa hidden gem. Upon entry we are greeted, “Welcome Miller Party.” This unique business is set up solely to help fund heart disease research. Built in 1886, their flagship wine— “1886” Cabernet—is one of the valley’s best. And the Franc is to die for. Our next stop is Duckhorn, where we taste single vineyard Merlots like Three Palms. Al is in heaven—he loves Merlot and he adores Duckhorn! Plus, there’s great Cabernets! Everyone knows the reputation of Duckhorn wines, and they don’t disappoint. Our last stop for the day is Frank Family, which is consistently voted as the number one tasting experience in Napa. We start with some bubbly, add phenomenal Chardonnays, then Zins, Sangiovese, Pinot Noir, Reserve Cabernets and the “big daddy” Winston Hill. Each one is better than the last. People I’ve known for almost 20 years greet us like family. Regardless of whether you buy one bottle or 10 cases, you’re treated like gold. We grab a bottle and head out to the picnic grove to enjoy our lunch from the Oakville Grocery. Time for a nap!
day four robert biale vineyards
16
www.e p icu re an c h ar l o t te .co m
the crew volume 7 • issue 1
It’s our last day, and it’s dedicated exclusively to boutique
epicurean charlotte food & wine
pride mountain vineyards wineries. First is B Cellars, a new winery making luscious blends from Napa vineyards with winemaker Kirk Venge. Here, it’s all about the food and wine experience. The Tasting Room (5 weeks old when we’re there) resembles a restaurant. An open kitchen greets you, and every wine is paired with food presented with the flair of a five-star restaurant. Out on the crush pad, Cabernet is fermenting in open bins with that distinct aroma filling the air. Next, we make a quick detour over to Heitz. They are old-fashioned, and the tasting is still free. Not to mention they serve Martha’s Vineyard Cab, among others! They, too, still hold their wines for release. The Port is to die for. Back to the trail, we head to Kirk Venge’s winery for a private tasting of all of his phenomenal creations. If you don’t know his name, remember it. Kirk, along with David Tate, are two of the up-and-coming young winemakers in the Valley. Kirk makes a Sangiovese that is so big and rich that it’s more like a Brunello. Our next stop is Quintessa. What’s supposed to be a simple, three wine tasting turns into a love fest between Al and our host. Al takes the bait and becomes the newest member of the Quintessa “All Everything Club.” I still don’t think he knows which wines and exactly how many he’s going to receive each month! But we all get to taste Quintessa from 2004 to the present. You go Al! Our last stop is Robert Craig. After hours, a friend has waited for us. Affinity, Howell Mtn. Cab, Mt. Veeder—all Bob Craig’s greats. We sit on the patio outside, light up cigars, sip Cabernets and the Heitz Port we bought and we reminisce. What just happened these four days? Why did it go by so quickly? We gather for dinner at Michael Chiarello’s Bottega in Yountville to celebrate our whirlwind adventure. The boys decline “Day 5–Optional.” We head to San Francisco, play tourists on the wharf and drive down Lombard Street on the way. We’re back to SFO with red-eye flights home while visions of wine and laughter consume our dreams.E jan u a r y • feb r u a r y 2 015
17
welcome to winston-salem by zenda douglas
d
images courtesy visit winston-salem
epending on where you are in Winston-Salem, you can find castle-like lodgings, gourmet cuisine, grand old houses, sleek modern buildings, a bustling downtown, a funky side street, a lively festival, inspiring architecture, lush gardens, magical parks, a hip club and so many more things of interest. But no matter where you are in Winston-Salem, you will find a hearty welcome—a warm, Southern welcome. Winston-Salem knows how to reach out to its visitors and make them feel glad to be in town.
18
ja nu a r y • fe b r u ar y 20 1 5
epicurean charlotte food & wine
volume 7 • issue 1
w w w.epi cu rea n ch a r l otte.com
19
The reception and acceptance found here run deeper than a momentary feeling, and it’s not reserved just for visitors. It’s a lasting attitude and a commitment towards nurturing people, the arts and innovation. The city moves forward secure in the familiarity of its roots while swinging the door wide open to the modern world of today and exciting dreams for tomorrow. Indeed, Winston-Salem has many claims to fame, not the least among them is that it was home to the first Arts Council in the United States and is where the Krispy Kreme Doughnut Corporation got its start. Piedmont Airlines (now US Airways) was founded here, and Goody’s Headache Powders was invented here. And who doesn’t love a dash of Texas Pete hot sauce? Yep, made right here by the T. W. Garner Food Company. And there’s more. This is where American classical music was first composed (Salem) and is home to the nation’s first statesupported arts conservatory, the internationally renowned University of North Carolina School of the Arts. It’s home to Wake Forest University, Winston-Salem State University and Salem College, as well as other, smaller colleges and universities, all which provide a steady infusion of diversity and youthful ideas to the city’s culture and fabric. Long a leader in industry and business, Winston-Salem is best known for the tobacco and textile empires built by entrepreneurial business tycoons such as R.J. Reynolds and the Hanes family. Today, Winston-Salem is the fifth largest city in North Carolina and leads in nanotechnology research, medicine, finance, technology and manufacturing. Winston-Salem has only been known as a single place since 1913 when Salem, which was established in 1766 by Moravian settlers from Eastern Europe, and Winston, an important Southern industrial center established in 1851, united for their mutual benefit, creating the city of Winston-Salem. Today, because of its hyphenated name, the city is affectionately called “The Dash.” Located half way between the mountains and the beach, Winston-Salem boasts a flourishing arts scene
with a lively downtown, 30 galleries and museums and live music venues. With an average of 220 days of sunshine and mild temperatures year-round, you’ll have plenty to see and do in Winston-Salem all four seasons. At the Old Salem Museum and Gardens, located in the heart of downtown, you can step back in time to the quieter pace of the 18th Century Moravian Village. At one of America’s oldest Colonial sites, you can stroll down cobblestone streets, see more than 100 preserved and restored buildings with costumed interpreters and enjoy some of the freshest farm-to-table cuisine, as Old Salem was way ahead of the trend. Visit the Museum of Early Southern Decorative Arts (MESDA) filled with rare crafts by artisans from the early American South. Tour the elegant home of the Reynolda House Museum of American Art, built in 1917 as the dream of Katherine Reynolda Smith. It was home to two generations of the R.J. Reynolds tobacco family and features many rooms that were restored with original and period furnishings that reflect the 50 years of the Reynolda residency. Reynolda House is active with an impressive calendar of lectures, concerts, social events, films and cultural activities. Much of the original estate can still be explored today on foot. In addition to the house, 28 of the original 30 buildings remain. To the west lie the restored formal gardens, noted for their Japanese cryptomeria and weeping cherry trees. The 16-acre lake behind the house has reverted to wetlands, which provide a home for a variety of wildlife. Many of the buildings in Reynolda Village are now occupied by shops and restaurants. Opened in 1965 as a center for arts and education, the Reynolda House Museum of American Art is one of the nation’s premier American art museums, with masterpieces by Mary Cassatt, Frederic Church, Jacob Lawrence, Georgia O’Keeffe and more. The 3,000-square-foot exhibition gallery of the public art museum hosts a permanent fine art collection and changing exhibits from museums around the country. Another legendary elegant home is the Graylyn Estate. Also located in the heart of downtown, this glorious estate is rich with history and a unique blend
old salem
The downtown area comes alive year-round with activities, restaurants, events and attractions, and Forbes recently named WinstonSalem one of America's best downtowns.
20
www.e p icu re an c h ar l o t te .co m
volume 7 • issue 1
old salem
reynolda house museum of modern art
epicurean charlotte food & wine
jan u a r y • feb r u a r y 2015
MESDA
21
of old world charm, innovative technology and a personal touch (they have personal butlers). Captains of the industry in the 1920s were leaving their grand homes in the city centers of America and heading for nearby countrysides to build even grander estates. In 1925, Nathalie Lyons Gray purchased 87 acres of land from R.J. Reynolds, Inc. where she and her husband, Bowman, set out to build the home of their dreams with nearly 60 rooms and 46,000 square feet. Today, it is the second largest single-family home in North Carolina (behind the infamous Biltmore House in Asheville). Today, Graylyn features 86 well-appointed guest rooms with several exclusive buildings and diverse accommodations (you can even stay in the tower). The Manor House offers guests many elegant and private dining rooms, outdoor dining as well as meeting and breakout spaces. The downtown area comes alive year-round with activities, restaurants, events and attractions, and Forbes recently named Winston-Salem one of America’s best downtowns. No wonder, with areas like the Downtown Art Districts (between 5th, 7th and Trade streets), where you’ll find dozens of galleries, studios and restaurants to leisurely enjoy your visit. Or the East End District with beautiful Victorian homes and restaurants. And the renovations continue from the former factories and mills for Reynolds Tobacco Co. You’re sure to find a plethora of lodging options throughout the area with 47 hotel properties and more than 4,600 hotel rooms. From traditional hotels such as Marriott or the La Quinta Inns and Suites, to more formal and historic options such as the Historic Brookstown Inn, Graylyn Estate, Reynolda House or the Henry F. Shaffner House, Winston-Salem offers the comfort and amenities you deserve. Friendly family and pet-friendly options abound. RV travelers will find 44 sites at Tanglewood Park Campgrounds. Winter, spring, summer and fall—festivals are everywhere to enjoy! In the winter there’s the annual Festival of Lights at Tanglewood Park (with more than 1 million lights!) and Reynolda House Candlelight Tours. In the spring you can enjoy the
Easter Sunrise Service and the Riverrun International Film Festival. The summer brings the Winston-Salem Open tennis tournament at Wake Forest University and Salute! The North Carolina Wine Celebration featuring local North Carolina wineries and breweries. With the fall comes the Texas Pete© Twin City Ribfest and the Winston-Salem Air Show. Year-round events include The Dixie Classic Fairgrounds Farmer’s Market and the First Friday Gallery Hop (the first Friday of each month in the Downtown Arts District). Winston-Salem is serious about its spirits, as witnessed by the growing number of wineries in the area. When the tobacco industry declined, the Yadkin Valley farmers started making wine. Today, the Yadkin Valley boasts 35 of North Carolina’s top, award-winning wineries offering tastings, tours and events including RayLen Vineyards & Winery in Mocksville, McRitchie Winery & Ciderworks and Raffaldini Vineyards & Winery, just to name a few. The Yadkin Wine Valley spans more than 1.4 million acres and is a quick 20-minute drive from Winston-Salem. Two of North Carolina’s premiere wine events are hosted in Winston-Salem annually: the North Carolina Wine Festival in May and Salute! The North Carolina Wine Celebration on Memorial Day weekend. Looking for the perfect place to relax and enjoy the great outdoors? Winston-Salem has just the right spot for you, whether it’s on the water, on the rocks or high above the hustle and bustle. There’s High Rock Lake or Salem Lake, where you can cruise the waters or cast a line. Try hiking or rock climbing at Hanging Rock State Park or Pilot Mountain, both just minutes from downtown. In the spring or summer, take in a baseball or football game and cheer on the Winston-Salem Dash baseball team, the Wake Forest Demon Deacons or the Winston-Salem State Rams. Or for the tennis enthusiast, catch the Winston-Salem Open, an ATP World Tour 250 event. Golf aficionados can choose from an array of award-winning golf courses including ones designed by golf legends Arnold Palmer and Robert Trent Jones.E
bb&t ballpark
graylyn estate
Today, the Yadkin Valley boasts 35 of North Carolina's top, award-winning wineries offering tastings, tours and events.
22
ja nu a r y • fe b r u ar y 2 0 1 5
epicurean charlotte food & wine
raylen vineyards & winery
volume 7 • issue 1
w w w.epi cu rea n ch a r l otte.com
23
whet your appetite in winston-salem Whatever your taste buds are calling out for, you can likely find it in Winston-Salem. In just the downtown area alone, there are over 100 restaurants, cafés and coffee shops, many of them chef-owned and ready to satisfy your old cravings and create some new ones.
graylyn estate
24
www.e p icu re an c h ar l o t te .co m
volume 7 • issue 1
IMAGES COURTESY VISIT WINSTON-SALEM; BOTTOM RIGHT: ©SHUTTERSTOCK.COM/MATHOM
tavern in old salem
Dining at Graylyn Estate delivers an unforgettable culinary experience. Executive Chef Gregory Rollins and his culinary team create a new menu nightly, incorporating items from the Chef ’s Garden located on the estate grounds. The very lovely formal dining rooms are filled with art and treasures from around the world. Casual fare is also available in the comfortable Grille Room, where you can enjoy sports broadcasts and cocktails until late night. Breakfast is a leisurely affair at Graylyn, complete with all the Southern favorites. Reynolda Village provides visitors with many delicious dining options that are perfect when taking a break from shopping or meandering through the Reynolda Gardens. Among the establishments are Black Mountain Chocolate and Pane e Vino, serving breakfast, lunch, tapas and dinner. There’s also a coffee bar with a scrumptious selection of fresh baked goods. Silo Deli, Wine and Cheese prepares gourmet sandwiches and offers craft beer and wine. For steaks, pasta and cocktails, The Village Tavern stands ready. And don’t forget to stop in to the Reynolda Village Farmer’s Market for a fresh food item to take home. Crawfish and grits, Moravian cookie crusted Frenched lamb rack, tomato pie, chicken pie, fried duck legs, charred onion gravy rice, collard greens coleslaw, homemade gingerbread, lemon ginger ice cream... these are just a few of the items on the menu at Tavern in Old Salem that are reminiscent of the meals prepared by the Moravian settlers in Salem in the 19th century. Today, Chef Jared Keiper lovingly recreates these and other dishes for modern diners. The restaurant is housed in the 1816 annex to the historic 1784 Tavern in Salem. Both properties have been restored and are listed as National Historic Landmarks. Top off your meal with a Tavern Syllabub, an old English dessert concoction made of milk or cream slightly curdled with alcohol—surprisingly delicious! Art abounds in Mary’s Gourmet Diner with the work of regional artists adorning the walls and even the ceilings of this popular dining establishment. While your eyes are feasting on the visual arts, you can enjoy a feast that is truly made from scratch. Best known for their wonderful breakfast concoctions, the diner also serves creative sandwiches and salads. Favorites here include a build-your-own omelet, goat cheese salad and the apple butter baby sandwich.
spring house restaurant Spring House Restaurant, Kitchen and Bar is housed in one of the last remaining homes on “Winston-Salem’s Millionaire’s Row” (now known as Fifth Street) and is a special place to share a meal with friends and family. The 1920 former residence—the Bahnson House—is listed on the National Register of Historic Places. Chef Timothy Grandinetti follows the progression of the seasons in preparing his unique dishes with a fresh-from-the-farm-and-market focus. Start out by sharing the General Tso’s sweetbreads with ham jam and hot mustard sauce or the seafood sausage atop shrimp risotto. Graduate to the cedar plank roasted salmon fillet with fiery sweet honey wasabi glaze or the slow cooked pork shank with bacon, sweet potato and cabbage ragout. Come as soon as possible to get your very own basket of fried green tomatoes and okra at Sweet Potatoes (well shut my mouth!!), a restaurant where the name gives a lot away about this very Southern gem of a restaurant. For Sunday brunch, you can’t go wrong with the fried catfish topped with spicy Creole sauce served over stone ground grits or the sweet potato pancakes and fried chicken tenders served with apple marmalade, honey ginger butter and maple syrup. For dinner, there’s a three-cheese macaroni and country ham soufflé and buttermilk and cornbread for starters. Don’t ‘pass GO’ before trying the drunken pork chops with sweet potato cornbread dressing and apple brandy gravy or the Gullah shrimp and crab pilau. Known internationally as the Moravian Cookie production epicenter, Winston-Salem bakeries produce more than 1.1 million pounds each year of “the world’s thinnest cookie.” The Moravians migrated to North Carolina in 1753 due to its fertile soil, abundant water and temperate climate and brought their baking traditions with them. The original cookies featured ginger, clove and molasses, but today, you can enjoy the traditional spice plus a variety of other flavors like black walnut, pomegranate lime and espresso. The Moravians produced four iconic bakeries that are featured on the exclusive Moravian Cooke Trail, including Winkler Bakery at Old Salem Museums and Garden, Dewey’s Bakery, Mrs. Hanes Moravian Cookies and Salem Baking Company. Visit any time of year, and remember what great gifts Moravian Cookies make for the holidays.E epicurean charlotte food & wine
sweet potatoes
moravian cookies jan u a r y • feb r u a r y 2 015
25
café monte a parisian paradise awaits you by kate bruce images by visual branding inc, ray kenner
a
s a born-and-raised New Yorker, my love affair with a classic, quintessential Parisian bistro is undeniable. Living in New York spoiled me rotten when it comes to getting as close to the “real deal” French experience as possible. Needless to say, when I moved to Charlotte several years ago, my biggest fear was saying goodbye to my Parisian love... the French bistro.
26
www.e p icu re an c h ar l o t te .co m
volume 7 • issue 1
epicurean charlotte food & wine
jan u a r y • feb r u a r y 2015
27
we try to make this something different from your average dining experience. it's like sitting at your friend's kitchen counter.
lemon tart
At the time, a family friend put me in touch with a local Charlottean (yes, one of the few) who emailed me a list to help ease the transition. Winding back the clock, I pull up the email, dated October 8, 2011; it reads: “Favorite Place to dine... You MUST eat at CAFE MONTE!” Fast forward to today, and here I am writing about that very same place where it all began. Nestled behind a busy road in Phillips Place Shopping Center, your Parisian paradise awaits you. Enter into Café Monte, an authentic, simplistic bistro in the heart of SouthPark. Inside, wooden banquets line the restaurant. Old Moulin Rouge posters, signs pointing to the Champs Elysses, inspired artwork of Parisian ballerinas and vintage mirrors cover the walls. Open shelves stacked deeply with wine and French Champagne serve as the backdrop for the lengthy casual bar. One end of the bar connects to a glass display case full of colorful macaroons, chocolate mousse cakes, fresh berry pies and crispy pastries, making this bar ideal for a morning Café Au Lait or an early evening cocktail... how very French! Dim, golden bistro lighting, tall yellows flowers, wooden bistro tables and soft French music serenade the restaurant. All of these understated elements help to create an authentic feel, an element of ambiance that owner Monte Smith says is no accident. “It’s not your typical bar,” Smith says. “It’s like
28
ja nu a r y • fe b r u ar y 2 0 1 5
sea scallop risotto
sitting at your friend’s kitchen counter. It is classically Parisian, and it’s a comfortable, warm environment.” According to Smith, the concept behind creating an inviting atmosphere should be simplistic. “It’s your escape from the everyday,” he says. “We try to make this something different from your average dining experience, we want the environment to be as though you are stepping out of the real world for a little while and you’re being swept away to a different place.” It is just about noon, pouring with rain outside, and French lyrics are serenading me. This is about as close to Paris as it gets. Café Monte is on for three meals a day; today is a Monday and the restaurant is packed. To my right, two girlfriends are sipping on Café Au Laits, gossiping about their weekend mishaps. Behind me, a young mother with her newborn baby is dining with her family for lunch, and entering the front door is a young woman meeting someone for the very first time. Clearly, this effortless bistro is a common ground for all walks of life. Smith says the cuisine and comfort are what keep people coming back again and again. “We are a restaurant for the neighborhood,” he says. “We are a neighborhood café where all age groups, all generations can come and have a good meal at a fair price in a relaxing, comfortable atmosphere.” And a good meal it is. The first dish I dive into is the Benedict epicurean charlotte food & wine
thai chicken salad
volume 7 • issue 1
w w w.epi cu rea n ch a r l otte.com
29
benedict monte
endive salad
café monte works to have a menu that appeals broadly. smith says each dish is carefully selected and has an active following.
Monte. Sitting on top of the fluffy croissant, you’ll find smoked ham, fresh tomato, asparagus and two eggs, all of which are doused in a rich, creamy hollandaise sauce. As I cut into the egg, I find that it’s cooked perfectly. With the press of my fork, the runny, bright yellow yolk runs out and mixes in with the decadent hollandaise. Each bite is full of flavor. The smoked ham is sliced perfectly and adds a delicious texture to each taste without being overpowering. In every bite, the asparagus offers the ideal crunch, while the tomato adds the perfect sweetness. All of this is accompanied by the most delicious croissant, a carb that is tough to do right, but Monte nailed it. It’s fluffy and soft but crispy on the outside. The best compliment I can give this croissant is that it’s just like the ones I’ve had on the streets of Paris. This dish was divine. Don’t miss out on it! Next up is the Trout Amandine accompanied with caper butter, French green beans, fingerling potatoes and topped with shaved almonds. The presentation is beautiful and straightforward. The trout is fresh, cooked to perfection and full of flavor. Covered in shaved almonds, each bite has a nice crunchy texture. The French green beans are seasoned with a light, fresh olive oil dressing. Underneath it all, is a small,
30
www.e p icu re an c h ar l o t te .co m
beignets with strawberry jam
hidden layer of fingerling potatoes—a surprise with each bite that adds in a slightly creamy consistency to a simplistic dish. Flavors of light, fresh lemons shine through. Toped off with an abundance of capers, you will leave beyond satisfied. Splendid and tasty! Café Monte works to have a menu that appeals broadly. Smith says each dish is carefully selected and has an active following. “There are people who just come for a specific dish on the menu,” he says. “Right now, a popular item is the Thai Chicken Salad. It’s these kind of items that really stand out.” Being that a Thai Chicken Salad is an out-of-the-box French item on the menu, I couldn’t wait to dive in and try it! The salad features a well-balanced mix of chicken, thai noodles, shredded bits of carrots, crunchy peanuts and greens and is accompanied with a spicy, soy ginger vinaigrette. Each bite adds a new level of flavor with this dish. The stringy consistency of the chicken mixed with the thickness of the noodle combines to create an impeccable balance of texture. The deeper you dive into the salad, the more the mesclun greens begin to make their way to the surface. The dressing offers a nice kick of spice along with a bold punch of ginger. This dish is unexpected but definitely a crowd pleaser. A definite “go-to” if you’re not in the mood for French food or if you’re just craving a salad. Look no further, this is it. Café Monte focuses on traditional French cooking methods and, of course, offers all of the French favorites like steak frites (the Bearnaise sauce is my personal favorite and a classic dish) and mussels frites, but they’re much more than just volume 7 • issue 1
herb roasted half chicken
traditional French fare. Café Monte works to push the traditional Parisian cuisine boundaries by fusing classic dishes with a creole twist. My next indulgence is a true representation of just that, and I jump right into it. The Shrimp Artichoke Crêpes. A dish full of fresh shrimp, spinach and artichokes, all sitting on top of a traditional French folded crêpe covered in lemon béchamel sauce. Think of it as something you would find in the French Quarter in New Orleans. The entire dish is drenched in the rich béchamel sauce. The rich sauce highlights a strong, lemon zest, which overall lends a very nice lightness to the creamy, rich sauce. Each bite of bright, fresh, pink shrimp mixed in with chunks of soft artichoke works together to create the perfect balance of luscious flavors. If you’re looking for a french dish with a New Orleans twist, you will love this! Last but certainly not least, hot beignets arrive covered in frosted white sugar served with a sweet, strawberry jam. True to form, the two beignets arrive in a basket with traditional black and white checkered paper—very French. Now for me, I was already sold on this! My ultimate guilty pleasure is a hot pastry with sugar on top, so needless to say, I was in love with this dish before I even tried it. But boy was I still sure glad I did! This iconic pastry is full of sweetness and savory bites that melt in your mouth. The syrupy strawberry jam added a subtle touch of fruit that paired superbly alongside the beignet. Indulge in this one without a doubt! But be careful... it’s addictive. Luckily for epicurean charlotte food & wine
artichoke hearts
me, there were only two. Finishing off my last beignet, I find myself tapping my foot underneath the table to the French jazz playing above. Without even knowing it, I am whisked away to another place—Monte’s concept from the very beginning. And while the concept works impeccably well, Monte doesn't stop there. Café Monte is starting the New Year with a fresh, updated look and a revamped menu that will attract new customers as well as regulars. Clearly the uniqueness of what they do still stands. This isn’t cheesy French cuisine trying to be something that it’s not. There are no over-thetop fancy tablecloths, no “French fries”... there are Pommes Frites. It’s simple, it’s effortless, it’s authentic. On my way out, a quote above the door catches my eye. It’s by Grimod de la Reynière, one of the world’s first food reviewers and restaurant critics. It reads, “life is so brief that we should not glance either too far backwards or forwards... therefore, study how to fix our happiness in our glass and in our plate.” I smirk., thinking to myself: this quote is truly the last piece of nailing the authentic Parisian puzzle. You got your wish Monte and I got mine. I am whisked away once again, and finally, it’s in my backyard. Bon appétit!E
café monte french bakery & bistro 6700 fairview road • charlotte 704.552.1116 • cafemonte.net
jan u a r y • feb r u a r y 2 015
31
places to go, people to see
through the grapevine Harper’s Group is pleased to welcome back Scott Wallen as Executive Chef of Upstream and as the new Corporate Chef of Harper’s Restaurant Group. Chef Wallen was formerly with Wolfgang Puck’s Pizza Bar. www.harpersgroup.com
RuRu’s Tacos & Tequila is bringing its twist on Mexican food to Myers Park. Seeking to give Mexican fare a healthy twist by using fresh ingredients and a number of organic options, RuRu’s will make everything in house, including fresh salsas, tortillas and even marinades. www.concentricsrestaurants.com
NoDa Brewing Company will be expanding into a new 32,000-square-foot warehouse located at 2921 N. Tryon St, which is just over a mile from its current location on North Davidson Street. NoDa Brewing plans to brew its regular and seasonal beers at the new facility. nodabrewing.com
Thomas Marlow has been named the new Executive Chef of Mimosa Grill. He will replace Executive Chef John Fortes, who will move forward with other projects but stay on as a consulting chef for the company through the end of the year. Best wishes to both! www.harpersgroup.com/mimosa.asp
Queens Feast: Charlotte Restaurant Week will run January 16th through 25th. Make your reservations early! www.charlotterestaurantweek.com
Cast Iron Waffles has reopened in SouthPark after recently completing a renovation at their new, larger and unique Piedmont Row location. They’ll be serving authentic Belgian Liege waffles Monday through Saturday from 7am - 6pm and Sundays from 8am - 6pm.
january
www.castironwaffles.com
Harper’s Restaurant Group is proud to congratulate the chefs of Mimosa Grill, who recently won Competition Dining’s Final Fire: Battle of Champions on November 22. Representing Mimosa Grill in the competition were Chefs Jon Fortes (now with The Flipside Café), Mimosa Grill’s Executive Chef Thomas Marlow and Chefs Joe Cornett and DJ Ivey. www.harpersgroup.com Rob Rondelez, former manager at The Common Market, has opened Rhino Market & Deli on West Morehead Street. Rhino Market features a full-service deli, breakfast, coffee, wine, beer and other convenience items. The market will have capacity to host small events and bring in live entertainment. A big congratulations goes out to Rob! rhinomarket.com
32
ja nu a r y • fe b r u ar y 2 0 1 5
02 Jazz at the Bechtler
Join the Ziad Jazz Quartet as they celebrate five years of jazz at the Bechtler Birthday Bash, performing music by jazz greats like John Coltrane, Charlie Parker, Jimmy Heath and more. bechtler.org/programs/jazz-at-the-bechtler
Cafe Monte French Bakery and Bistro will now open their doors at 8am, serving new menu items including Beignets and coffee. Starting at 9am, they’ll offer a full-service breakfast menu.
Lulu Dine & Wine has closed after nine years of business. Located on Central Avenue in Plaza Midwood, Lulu was known for its French bistro fare with a local influence served in a quaint old bungalow. You will be missed! luludinewine.com
Alex Herndon, formerly of The Wine Shop at Foxcroft, has moved over to Petit Philippe on Selwyn Avenue. Make sure to go by and say hello www.petitphilippe.com
Sharon Balas, formerly of Noble’s and The Palm, is now the general manager of The Wine Shop at Foxcroft on Fairview Road. Good to see you back in the wine business Sharon! www.thewineshopatfoxcroft.com
The Tiki Hideaway has opened located in ParkTowne Village. The restaurant will focus on classic cocktail recipes that date back to pre-prohibition times. In addition to their signature cocktails, they’ll also serve Pacific Rim small plates created by Chef Allen Evans, formerly of Global Restaurant. thetikihideaway.com epicurean charlotte food & wine
13 -15
Southeastern Wildlife Exposition
The SEWE is a three-day celebration of wildlife and nature through fine art, conservation education, sporting demonstrations, food, drink and the people who honor them all. Held annually in Charleston, SC, the SEWE plays host to hundreds of artists and exhibitors, plus experts in wildlife and nature art. sewe.com
16 Queen’s Feast Restaurant Week like royalty at dozens of Charlotte’s finest restaurants 14 Charlotte Valentine’s Day Wine Tour 25 Dine for one delicious price. Over 100 upscale restaurants will
cafemonte.net
Spend
a romantic day with your special someone during this unforgettable, all-inclusive Valentine’s Day wine tour! The package features wine tasting at four N.C. wineries, an exquisite three-course lunch with wine pairings and fun afternoon adventures. www.winemedown.com/valentines
offer three courses (or more) for only $30 per person. www.charlotterestaurantweek.com
22 Blowing Rock Winterfest -25
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 ©ISTOCK.COM/NJGPHOTO
Check out our new website! Get up-to-date information on events and news around town, view past issues and more. While you’re there, become our friend on Facebook and follow us on Instagram and Twitter. www.epicureancharlotte.com
Doyle’s Vineyard is now open, offering a beautiful, exclusive private space for outdoor and indoor private events in an elegant urban setting. Pouring exclusively estate-grown RagApple Lassie wines, the two have partnered to offer the Triangle an exciting new entertainment venue. www.facebook.com/DoylesVineyard
february
20 Southern Spring Home & Garden Show -22
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. www.southernshows.com/sss
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
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. www.stanlycountywinterwinefest.com
City Brewers Festival 31 Queen QCBF showcases Charlotte-area breweries and brewpubs,
volume 7 • issue 1
28 Stanly County Winter Wine Festival
w w w.epi cu rea n ch a r l otte.com
33
volume 7 • issue 1
wine, women & shoes benefiting second harvest food bank l to r: Brad Ellis, Angie Regan, Carmen Ellis, Duane Rose
epicurean charlotte food & wine
"
"
celebrating the opening of the improper pig l to r: Gavin Toth, Hugh Bigham, Mary Bigham, Will Bighan, Lucious Wilson, Adam Williams, Liz Wohlrab, David Tschithart
del frisco's toys for tots holiday party l to r: Cory Mills, Donnnel Odom, Michael Ramirez, Tehmal Farrington, Linda Seligman, Buddy Edwards, Emmanuel Brown, Chris Urrutia, Larry Freeman, Erin Edwards
in the kitchen at passion8 in elizabeth l to r: Jonathan Nesbit, Chef Luca Annunziata, Benji Scheid
jan u a r y • feb r u a r y 2 015
"
www.e p icu re an c h ar l o t te .co m
mccormick & schmick's seafood & steak uptown l to r: Harriet Meetz, Robert Robinson, Unice Robinson, Michael J. Solender
"
34
champagne tasting at baku robata lounge l to r: Gene Casey, Gary Mullis, Gwen Babst, Brian Mockler
"
"
scene around town
35
local flavor
sweet and savory treats for the new year ann's sweetened-dried cranberry muffins courtesy of wisconsin state cranberry growers association ingredients: 4 eggs 2 c sugar 2-3 c sweetened, dried cranberries • • •
• 2 c milk • 1 c vegetable oil • 4 c stirred flour • 4½ tsp baking powder
Preheat oven to 350°F. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add all sweetened-dried cranberries at once. Stir gently but do not over mix. TASHKA2000/BIGSTOCK.COM
Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of cups. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.
mimi's sausage dip
players’ retreat • raleigh, nc • chef jean paul fontaine as featured in at the table with nc state ingredients: • 1 tbsp vegetable oil • 1 (10 oz) can Rotel diced tomatoes, drained
•
1 lb sausage, removed from casings • ½ lb cream cheese
Enjoy our premium quality steaks, chops, fish & pasta
In a stove-top pan with oil over medium high heat, brown the sausage until cooked through, while breaking up into smaller pieces. Drain any excess grease and return sausage to the pan. Add cream cheese to the pan and cook on medium until melted. Add Rotel and mix thoroughly. Serve warm with chips for dipping.
Reservations Accepted Brio’s Bellini Brunch, Sat. & Sun. 11-3
4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com
36
ja nu a r y • fe b r u ar y 2 0 1 5
epicurean charlotte food & wine
volume 7 • issue 1
w w w.epi cu rea n ch a r l otte.com
37
4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com
words to live by
the juice
Get Chef ’d
Cocktail Conversations
www.chefd.com
starting from $1.99 • createurplate.com
Chef ’d delivers fresh, locally-sourced and pre-portioned ingredients right to your front door. You can choose from over 100 recipes, including dishes from some of your favorite restaurants and celebrity chefs, and re-order them as often as you’d like. Unlike other meal-delivery services, they don’t require that you purchase a subscription—and every single recipe is available at all times.
Get the party started quickly with this fun collection of ice-breaking designs. These cocktail party patterns work with their disposable plates, making for easy clean-up or with their sturdy glass plates. Both versions come in appetizer size too. Perfect for party nibbles!
Cakes Under the Influence
30-Minute Paleo Meals
from $5.99 • www.cakesundertheinfluence.com
$25 • book retailers and online
Cakes Under the Influence serves up a variety of cake kits for you to create cakes in martini and margarita glasses, champagne flutes and shot glasses. The kits include molds, papers and yummy cake mixes. All you add is your liquor of choice! You can make wild desserts like Amaretto sour cocktail cake, Black Russian cake, Bellini cake, Cosmo cake and more. The possibilities are endless!
Cavemen had all the time in the world to slave over a hot fire and cook their meals. You don’t. As most of us know, getting a meal together can oftentimes be difficult, and making sure that it’s healthy can be next to impossible. For those following a gluten-free, Paleo diet, that’s all about to change. The new book 30-Minute Paleo Meals by author Melissa Petitto boasts more than 100 quick and easy recipes that won’t jeopardize your time or your health.
Easy Access Can & Bottle Opener
Get Perfect Ribs with the Ribalizer Rib Cooker
$24.99 • www.magicopener.com
The Extreme magicOpener is the perfect addition to any kitchen. Popping pull rings and pop tops with ease, Extreme magicOpener is sure to make life easier. Open your water bottles, aluminum cans and pet food easier than ever before! The Extreme magicOpener, which is magnetic and features an ergonomic design, is a life and time saver that will be much appreciated in any kitchen.
$29.95 • ribalizer.com
With the new Ribalizer rib cooker, you can skip the messy hassle of boiling, baking or all-day smoking, and still get those tender smoky ribs you crave. Cook up to six racks of ribs for a big group or just one or two racks for the family. Clean-up is easy clean-up: the high-quality metal Ribalizer rack and meat separator are durable and dishwasher safe, and the pans are disposable.
Let the Good Times Roll!
Introducing the Cogito Classic
Rollors is a fun outdoor yard game that’s entertaining for the entire family! Players roll disks at the goal and points are awarded to the player/team that positions their disks closest to the goal. It’s a great game of skill with the element of chance too! The convenient carrying bag allows you to bring Rollors with you wherever you go. Set-up in seconds on grass or in the sand, and you’re ready to roll your way to fun!
Cogito Classic (CC) frees you from continually checking your phone! Bringing together the power of a connected watch with the sophistication of a precision-crafted timepiece, the CC merges classic analog movement with a lucid digital display. When linked with the app, CC allows you to cut through the digital noise by customizing settings based on your priorities and selecting which notifications will appear. On the watch face, you can see who is calling and decide whether to answer or mute it. Available in five colors.
38
www.e p icu re an c h ar l o t te .co m
$179.95 • cogitowatch.com
volume 7 • issue 1
DOLGACHOV/BIGSTOCK.COM
$49.95 • rollors.com
"Nothing makes the future look so rosy as to contemplate it through a glass of Chambertin." napoleon bonaparte
Enjoy Charlotte’s Best Mexican on the spacious covered patio, head for our new centerpiece bar, request the exclusive Chef’s Table that overlooks the open-plan kitchen, or book your event in one of two party-sized private dining rooms. Let the fiesta begin!
TERRA
545-b providence road • charlotte, nc 28207 www.terracharlotte.com • 704.332.1886