eat globally, dine locally why is butter yellow when milk is white make the outer banks your next destination
there’s something for everyone in charlotte
january • february 2017
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20 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 150 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!
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eat globally and dine locally
in each issue 05 the juice
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CHARLOTTE-UNIVERSITY HUNTERSVILLE-BIRKDALE VILLAGE CHARLOTTE-PARK TOWNE VILLAGE SOUTH CHARLOTTE-PROMENADE ON PROVIDENCE
north carolina’s outer banks: a destination any time of the year
must-have products, hot topics and more
ripe for the picking
wine picks to stay warm throughout the winter
drinks with kate
new year, new cocktails
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volume 9 • issue 1
what 15 almonds a day can do for you
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seats & eats
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o-ku brings sophisticated sushi plates to south end
already broke your resolutions? make new, fun, edible ones
33 places to go, people to see
a calendar of local events
34 scene around town
check out who’s been out and about w w w.epi cu rea n ch a r l otte.com
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the juice
Sous Vide Cooking Done Affordably
Bring Simple Elegance to Your Table
Taste the Unexpected VOTED CREATIVE LOAFING 2015 BEST STEAKHOUSE, PLACE TO SPLURGE, NEW RESTAURANT + WAITSTAFF •••
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Epicurean Charlotte is published locally by Charlotte food and wine lovers for fellow food and wine lovers. We hope you enjoy our publication and find it helpful when choosing wine, a place to dine or events around town. Copying or reproduction, in part or in whole, is strictly prohibited.
and CHARLOTTE MAGAZINE 2016 TOP 10 RESTAURANT Make a first-class impression with clients or indulge in an unforgettable evening out with the exquisite setting of a chic, new-age steakhouse. Plan your next extraordinary experience at Evoke.
dry-aged steaks • house-made pastas • fresh crudo BREAKFAST • LUNCH • DINNER 555 South McDowell Street | 980 237 5354 | EvokeRestaurant.com
publisher/editor Linda Seligman
Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator. This ingenious gadget that will change the way you approach cooking, packing professional-grade performance and quality into a wallet-friendly package. Simply clip to the side of any pot, set your cooking temperature with the intuitive controls and let it do the work of cooking your meal. The LED screen displays the temperature setting in bright, easy-to-read numbers, while the innovative thermometer and microprocessor system holds the water to within 0.1°C of the desired temperature.
contributing editor Kate Bruce kate@epicureancharlotte.com
design & production Ashley Blake Chappell ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 contributing writers Yvonne Ackerman, Sara Kendall, Kim Komatsu, Courtney Matinata, Dr. Joseph Mercola contributing photographers Jason Ackerman/Scallionpancake, Sara Kendall, O-Ku Sushi, Outer Banks Visitors Bureau cover image Jason Ackerman/Scallionpancake
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Find the secret to “simple elegance” in Daniella Silver’s The Silver Platter - Simple Elegance: Effortless Recipes with Sophisticated Results. It’s simply about paying attention to the small details— an unusual garnish, an unexpected ingredient, a touch of flair in presentation. A little thought, a little imagination, and a lot of caring, and you’ve created a stunning dish in less time than you would have believed possible. From creative appetizers through gorgeous main dishes and show-stopping desserts, all the recipes feature accessible ingredients, easy-to-follow instructions, make-ahead and freezing tips, nutritional analysis, and mouth-watering photographs to ignite your imagination.
associate editor Ashley Blake Chappell
media editor Courtney Matinata
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volume 9 • issue 1
Change the Way You Cook $79.95 • www.getdrop.com
Make Tea to Suit Every Palette
This Bluetooth connected scale and free companion app will revolutionize the way you cook with your iPad or smartphone. Thanks to the Drop Kitchen app, this smart scale can access hundreds of delicious recipes, high-quality photographs, helpful videos, cooking tips, and much more. It can even adjust recipes on the fly if you’re running short on ingredients. Great for cooks of any experience level, the Drop Kitchen Connected Scale makes it easy to achieve consistently delicious results every time.
The Smeg variable temperature kettle features the signature curves and fifties-style lettering Smeg is known for, but it comes with the choice of seven temperature settings from 50�C to 100�C instead of just giving you boiling water like most standard kettles. The stainless steel body offers a capacity of 1.7-liters and comes with a push-pull opening lid, electronic temperature control, and a keep warm function that will keep the water warm for 20 minutes.
from $189.00 • www.smegusa.com
Infuse the Booze Spread the Word about Some Amazing Jams
from $8.99 • jamnationjams.myshopify.com
Jamnation is proud to launch Damn Good Jam, a new, luxury jam company that offers rare-varietal based jams that are changing the jam game. This is not your grandmother’s jam, including flavors like “To Peach His Own” and “Razzle Bazzle.” Try them all by signing up for the Jam of the Month club, or give the gift of jam with one of their stunning gift sets.
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Individual Jars $15.00, Sampler Pack $35 infusethebooze.com
Infusing your booze has never been easier than with ParTea’s line of Booze Infusers. These unique - blends of dried fruits, herbs, and spices are packed in tea bags to flavor liquor in five tantalizing flavors: jalapeño, ginger, orange spice, wild berry, and mocha. Simply choose your booze, place the infuser and liquid in the jar, allow to steep for 24 to 48 hours and enjoy! Not a big drinker? ParTea infusers can be used to add flavor to more than just liquor. Try infused syrup in a refreshing drink, or a tangy infused vinegar on a salad. Each kit comes with a 32 oz. jar for infusing and delicious cocktail recipes. Individual jars sell for $15 and the Sampler pack is $35.
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ripe for the picking
ripe for the picking
Matthew Clinton of Total Wine & More says the 2013 Sobon Estate "Rocky Top" Amador County Zinfandel is a great wine for the winter.
Thomas Camps of Carolina Prime Steakhouse recommends the 2013 Franciscan Estate Cabernet Sauvignon Napa Valley.
This ridge top vineyard of cobbly loam gives up a full bodied wine of great depth, structure and character. Offering inviting notes of summer berries, licorice, and a woodsy earthiness with hints of white pepper and allspice, its heady aromatics lead to a rich, long, lingering finish.
Deep garnet with a lovely plum nose and rich fruit with layers of complexity. Hints of licorice, vanilla, blackberry, tobacco, and leather envelop the fruit. With a full, well-structured palate, textured and rich, the mouthfeel is balanced and generous. A very long finish leads you to another sip.
Bottle $19.99
Bottle $40.00
Keri Klotz of O-Ku sushi recommends the 2013 Le Coeur de la Reine Touraine Sauvignon Blanc with your meal. Glass $10.00, Bottle $39.00
This wine is bright and juicy with high acid and balanced by notes of white nectarine, blood orange, and even a little passion fruit. The texture is rich and supple with a long flinty finish.
Jackie Whitt of Good Food on Montford suggests the 2014 Penner Ash Rubeo Pinot Noir Willamette the next time you drop by. Bottle $60.00
Vivid red, this wine boasts high-pitched aromas of fresh red berries, tea rose, and white pepper with a zesty mineral note gaining power with aeration. Tangy and sharply focused on the palate, it offers vibrant red currant and bitter cherry flavors with a touch of blood orange. Closes taut and long, with fine-grained tannins adding grip. Lee Ann Dolcetto of Stagioni really enjoys the 2013 Petrolo Torrione Valdarno di Sopra. Bottle $70.00
A floral bouquet with blueberry notes is very evident. This wine is dark, rich and dense with blueberry and spice on the finish, and is very good with a chicken, blueberry, strawberry, walnut, and greens salad topped with feta cheese, as well as on its own post dinner.
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Monte Smith of Café Monte French Restaurant and Bistro enjoys the 2014 2010 Château Cheval Brun, Saint-Émilion Grand Cru. Bottle $60.00
Consisting of 85 percent Merlot, 10 percent Cabernet Sauvignon and 5 percent Cabernet Franc, the beauty of Cheval Blanc is the complex, powerful perfume paired with textures that can feel as soft as polished silk and velvet.
It’s a New Year, and that calls for a new cocktail! On my hunt for how to sip in 2017, I stumbled upon a new, innovative, cocktail creation whipped up right in the heart of SouthPark. Look no further than the creative, ingenious choices at Corkbuzz.
drinks with kate
by kate bruce
While it was my quest for an original wine bar that initially led me in, it is their one-of-a-kind, seasonal cocktail menu that made me stay. Start the year off right by indulging in the ‘Fig’r It Out.’ This fig inspired whisky sour has a bit of everything you need. Old Overholt Rye is intermingled with a homemade fig shrub and sour mix consisting of fresh lemon, lime, and cane sugar. Topped off with an egg white meringue and dry shaken, it’s served up over ice with a bright slice of orange on top. Every sip is full of spice accompanied with a splash of citrus flavor. Each mouthful offers up a taste featuring all the deep, dark flavors in the whisky without the bite, while the fresh fig adds a touch of sweetness making this cocktail choice an easy one. The egg whites serve up a silky texture while the soft shake creates a fluffy foam on top—beautiful to look at and even better to taste. All of the elements of this seasonal feature work together to make each and every drop better than the last. So start this New Year off right by trying something new and experiencing a cocktail that will make you feel nostalgic while reflecting back on the years past. Here’s to new adventures in 2017 ... until next time, cheers and enjoy!
Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse recommends the Bodegas Ramón Bilbao Limited Edition Rioja 2013 for the colder months. Glass $9.00, Bottle $36.00
Intense ruby red with black-cherry glints, it boasts high intensity on the nose with a perfect balance of dark fruit and oak. The spicy nuances play a key role, with black pepper, cloves, and cumin. A smooth, fruity mouth-feel accompanies a long finish.
Everyone notices a clean car.
Matthew Matinata of Old Stone Steakhouse suggests the Dry Creek Vineyard 2013 Cabernet Sauvignon. Glass $13.00, Bottle $49.00
The 2013 vintage shows lots of lively spice. This wine opens with deep blackberry and currant on the nose with hints of anise. The mouthfeel is gentle, and the finish is lengthy. This Cabernet is very characteristic of a Dry Creek Valley Bordeaux. It offers intensity and richness and reflects the terroir beautifully.
epicurean charlotte food & wine
GIFTCARD
Give the gift of a clean car at autobell.com
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what 15 almonds a day can do for you
reprinted with permission from www.greenmedinfo.com
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enzyme pathway that synthesizes cholesterol, they also wipe out the highway to producing CoQ10 (an essential enzyme for producing energy in the body), and sometimes that damage is irreversible. But naturally, there is a much safer solution that can be grown at home, purchased at the local grocery store, or health food store. One of the clinical studies on almonds and improvements in HDL cholesterol used only 10g of almonds per day, which is roughly 12 to 15 almonds, and this study was in patients who had pre-existing coronary artery disease. Not only did HDL cholesterol improve, but also there were reductions in triglycerides, total cholesterol including LDL cholesterol and VLDL (very low density lipoprotein), and the atherogenic index, which is strongly correlated with chronic inflammation and the development of vascular diseases. Another health crisis emerging onto the global stage is type 2 diabetes, which is justly titled a pandemic. The number of people worldwide projected to have type 2 diabetes by 2035 is almost 600 million, what a staggering statistic, and that’s not even considering the health care costs associated with diabetes. While an imbalanced diet can be a causative factor in type 2 diabetes, nutritional improvements can reverse some of the harmful changes. Diabetes is a disease of improper glucose (sugar) metabolism and is generally preceded by a cluster of conditions called metabolic syndrome. While the pharmaceutical model may target a disease from one pathway or direction, the almond has innumerable approaches to countering imbalance and restoring homeostasis. Consuming just 60g (about 2 ounces) of almonds daily for four weeks showed reductions in insulin resistance, fasting insulin, and glucose. Other health outcomes that demonstrated improvements were cholesterol ratios, body fat percentage, and nutritional status (magnesium, fiber, fatty acid profile, etc.).E
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lmonds are familiar to many people as a healthy food, but how exactly do they affect our health? Rich in many compounds that can be lacking in a Standard American Diet (appropriately abbreviated S.A.D.), almonds can be a tasty solution to many of the chronic health conditions and diseases seen today. Almonds are one of those nutrient-dense foods that can be hard to stop munching on once you’re crunching on the first one or two. Whether you’re sipping on a glass of creamy homemade almond milk, taking your first bite of strawberry-topped almond meal pancakes, or enjoying stir fry sprinkled with slivered almonds, you’re not just satisfying your appetite, you’re deliciously optimizing your health. Seeds carry all of the nutrients and genetic information required to grow and develop, so too does the almond bring vital health knowledge in the form of antioxidants, heart healthy fats, protein, and inorganic compounds like minerals, which are crucial to life as we know it. How can something so small have effects so large when it comes to addressing serious health concerns? While we may never know the full biochemical explanations behind each way the almond fulfills its triumphant quest for homeostatic health, we can continue to sing its praises and enjoy a handful a day without remorse. With the debate about fat consumption finally siding in favor of adding more poly- and monounsaturated fats in our diet, we can begin to focus on how these fats have won our hearts by saving them from disease. According to the CDC, over 600,000 people succumb to heart disease every year, which accounts for roughly 25 percent of the total annual deaths. So why don’t doctors prescribe a daily handful of almonds instead of a pharmaceutical for cholesterol issues? High cholesterol has been demonized as a primary cause of heart disease and is often treated with a class of drugs called statins. While statins shut down the
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seats & eats
o-ku brings sophisticated sushi plates to south end
by courtney matinata
images courtesy o-ku sushi
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harlotte sushi lovers are celebrating the recent arrival of O-Ku to the South End restaurant scene, and it’s no surprise why. With its opening this past September in the neighborhood’s high-end Atherton Mill retail area, Charlotte has gained sophisticated sushi plates and contemporary Japanese dishes to add to its impressive dining portfolio. With a concentration on authentic Asian cuisine with a Southern approach, O-Ku is sure to be a prosperous addition to the Queen City. Named one of the Top 20 Best New Restaurants by Esquire magazine, this Charlotte newcomer is certainly no stranger to the sushi game. Indigo Road restaurant group founded the first O-Ku in Charleston, SC, back in 2010, followed by an Atlanta location last year, and we couldn’t be more thrilled that the company has settled on our beloved city for its expansion. Inside the establishment, the atmosphere mimics that of O-Ku’s culinary concept, blending a trendy tone with an approachable setting. The warm balance of lavender and browns makes for a cozy date night setting, or you can post up at the back sushi bar to sneak an intimate view of the artists at work. The exposed ceilings, interior brick, and Edison-style bulbs of the large, open floorplan are an ode to industrial South End, and the glow of soft up lighting illuminates manzanita tree branches and other Asian-inspired
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accents to complete the room’s chic composition. With the styled site comes chef specialties similar to those that Charleston regulars have come to cherish. With the consistent quality and freshness that O-Ku was founded upon, Charlotte Executive Chef Michael Chanthavong (cousin to Charleston Executive Chef Kazu Murakami) and his team supply exquisite dishes with unique ingredients for the complete dinner package. Whether you opt for tapas-style servings for a friends night out, order as you go to slowly peruse the endless options, or go for that highly anticipated sushi selection you’ll unashamedly keep all to yourself, you can’t go wrong with any of the one-of-a-kind creations. Having trouble narrowing down the lineup of mouthwatering offerings from the O-Ku menu? That’s where we come in. Start with a chef-specialty dish, an appetizer-sized plate great to share among the table. Yellowtail Carpaccio is a beautiful fusion of fresh yellowtail coated with ponzu sauce, boosted with serrano pepper for a small kick, and topped with mango (a personal touch by Chef Chanthavong to add a balance of sweetness). Or, elect to split the larger helping of South End Shrimp, lightly fried to an ideal crispness, rolled in a sweet and spicy chili paste, and tossed with crushed peanuts to perfectly offset the heat of the sauce. Last, but not least, is the category’s definite must-try Lobster Temaki. This ornate display of butter-poached lobster and asparagus is hand rolled epicurean charlotte food & wine
into a cone-shaped wrap and complemented with cilantro aioli and black volcanic salt, specifically designed to devour quickly from top to bottom for the intended flavor effect. Next, you’ll need to narrow down your choice of rolls, and there are quite a few types from which to choose. O-Ku not only offers options of Makimono (rolled sushi), Hakozushi (box-style sushi), and Sashimi (think bite-sized pieces of raw fish served on their own), but they’re also recognized for their inventive interpretation of Nigiri. Each kind of Nigiri, which features a slice of raw fish atop a small ball of compacted rice, is tactfully crafted with a special flair— something unique about O-Ku’s approach to the delicacy. The kitchen goes an extra step in its preparation of the dish by adding a dollop of an intricate adornment (such as truffle butter, citrus marmalade, or caviar, just to name a few) to the seafood layer for a distinct finish to the fish. If you’re looking for something more in line with a common sushi roll formation, O-Ku’s rolled sushi is praised for its larger portions and creative combinations. The most popular is the Potato Roll, an unconventional formula delivering the familiar taste of tempura shrimp concealed within a Southern, hashbrown-inspired exterior—a front-runner for any sushi novice hesitant to take on the raw world. We also recommend taking advantage of the happy hour half-off deal on Mondays and Wednesdays for Makimono volume 9 • issue 1
Rolls like this one, plus other favorites like the Spider Roll and Lobster Roll. It’s the perfect opportunity to taste test a variety for guests unsure of what to try next. Finally, if you want to splurge on the ultimate offering when visiting, we recommend the Toban Yaki. This impressive tableside presentation cooks up your pick of lobster and wild mushroom in a soy truffle butter or A5 Wagyu right at your seat. You can nibble away one chopstick bite at a time straight from the skillet for a special experience you’ll have trouble finding anywhere else. If all these delicious descriptions have you feeling thirsty, you’re not alone. Take your pick from O-Ku’s array of specialty cocktails like the Sugar and Spice or the Lychee Martini, premium sakes, beer, or wine for wherever your mood may take you. Pair with sushi, a dumpling dish, rice, beef, or shrimp ... whatever your wish is, there’s an impeccable plate ready for you at O-Ku. And of course, green tea ice cream for dessert.E
o-ku 2000 south boulevard #510 • charlotte 704.594.1922 • o-kusushiclt.com
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juicy morsels
already broke your resolutions? make new, fun, edible ones. by kim komatsu reprinted with permission from menuism.com
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bellena/Shutterstock.com; Sea Wave/shutterstock.com; Det-anan/shutterstock.com; upslim/shutterstock.com
osing weight? Yawn. What a boring resolution, and one you’ve probably already faltered on (if you haven’t … um, you go, girlfriend/boyfriend!). I’ve long believed in making tangible resolutions that are small but can make a big difference. One year, my resolution was to be better about flossing, which, I’m proud to say, I’m great about now. My dear friend made a New Year’s resolution to make sure she watches her Netflix movies in a more timely manner so her subscription money isn’t wasted. These are not only good, achievable goals, but also won’t leave us feeling like failures by February. And shouldn’t that really be the point? If you want to lose weight, fantastic, but focus on something smaller, like drinking more water or making one meal a day a vegetarian meal. And, if you’re like me, who has thrown in the towel on the whole losing-weight thing, try some of these more enjoyable, food-related resolutions:
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drink better beer. We all have our old standbys, and there’s nothing wrong with that. But with the wider availability of microbrews and craft beers, widen your horizons! You might find something you never knew you liked. One of my favorite recent discoveries is bourbon barrel-aged Allagash Curieux. David Jensen has written some great articles including ‘Awesome Craft Beers in a Can,’ ‘A Craft Beer Glossary,’ and ‘Craft Beers to Try Before You Die.’
be more thoughtful about where your food comes from. You’ve surely heard lots about local sourcing, sustainable seafood, and the farm to table movement. But have you ever considered the politics of chocolate? What about fair trade coffee? You don’t have to completely transform your eating habits, but you’d be surprised how awareness will change the product choices you make.
epicurean charlotte food & wine
eat a fruit or vegetable you’ve never heard of. Chances are, there’s a farmers’ market near you, and chances are, they’ve got some funny-looking, unfamiliar natural stuff that grew out of the ground or on a tree. Get it! What else is the Internet for than looking up how to cut fruit x or prepare vegetable y? We’re dawning on cherimoya season, so perhaps seek that out. Or visit a cutting-edge restaurant serving kohlrabi or sun chokes. Or, take things a step further and join a community-supported agriculture program. You might hate fruit x, you might love vegetable y, but you’ll never know unless you try.
graduate from cream cheese. In October, Kirstin Jackson wrote an article about spreadable cheeses. I’d never heard of any of them, but one she called out was labneh, a Mediterranean kefir cheese that I found at my grocery store. Since Kirstin has impeccable taste, I decided to get it. Holy moly! Not only is it more tart than cream cheese (which I like), but it’s lower in fat!
make some food friends. No one’s going to blame you for enjoying the convenience of the 24-hour grocery store. But this year, make a point to talk to and learn from food experts around you. Start with your local butcher. Ask him/her for recommendations and watch the craft that goes into selecting and cutting meat for you. You’ll be amazed at what a better product you can get if you occasionally visit a specialty store. What about a cheese shop? A wine store or wine bar? And definitely meet a fishmonger if you’re lucky enough to live by the water. These people not only have many interesting stories to tell, but they appreciate your business more than the faceless grocery chain might. Now get going, and happy New Year!E
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why is butter yellow if milk is white?
by dr. joseph mercola
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n your musings about odd things, it may have occurred to you to wonder, if butter is basically made from the skimmings of milk, and milk is white, why is butter yellow?
elena moiseeva/shutterstock.com
When you think about butter making, it’s a multi-step process, starting with cows. Cows, in the best and most natural way, eat grass and flowers, which contain the yellow pigment beta-carotene and store the pigments in their fat. You get milk, cream, butter, and other dairy foods from cows, and all (optimally) contain the fat with the beta-carotene, as well as the yellow pigment, but in different amounts. Even whole milk is mostly water; it has a little more than 3 percent fat. Cream usually contains between 30 and 40 percent fat, but at least 80 percent of the butter content is saturated fat. A New York Times article explains, “The fat globules suspended in milk or cream are surrounded by a thin membrane that, in essence, ends up hiding the beta-carotene pigment. This structure reflects light in such a way that the milk looks white ... In the process, the membranes break apart and the fat globules cluster together.” But that’s the goal, explains Elaine Khosrova, former editor of the cheese-making publication Culture and author of “Butter: A Rich History.” That’s how the beta-carotene is “exposed.” Separated after it’s churned, what’s left is butterfat, which is intensely yellow.
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epicurean charlotte food & wine
‘real’ butter from grass-fed cows is ‘real’ yellow
If you’ve ever been in a position to churn the milk from a sheep, goat, or water buffalo (and kudos if you have), you’ll find the butter it
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makes is white. The reason is because those animals don’t the plasticized pseudo-butter we know as margarine store beta-carotene like cows do. Their milk is instead is the actual culprit, along with partially hydrogenated converted to vitamin A, which has no color. vegetable oils and vegetable shortening. Science Daily Fair-weather grazing of cows in spring and summer reports, “A research team led by scientists at the UNC generally produces yellow butter, but what happens School of Medicine and the National Institutes of Health during off seasons when cows don’t get the beta-caro- has unearthed more evidence that casts doubt on the tene-rich grass and flower diet they’d normally eat in the traditional ‘heart healthy’ practice of replacing butter and pasture? Typically, those cows are fed grain, which doesn’t other saturated fats with corn oil and other vegetable oils have a lot of beta-carotene. high in linoleic acid.” Cows aren’t built to digest grains, which radically alter While people were avoiding butter like the plague and their gut bacteria and promote disease. Grain also has a doing their best to cut fats of every kind out of their lives, detrimental effect on the nutritional composition of the they didn’t realize they were putting their health at risk. meat and milk. The reason they got it wrong was because everywhere Raw milk from organic, grass-fed cows contains you turned, you heard that decreasing fat, with butter better nutrients, and as a bonus, poses a lower risk of being one of the worst offenders, was the only way to contamination from growth hormones, antibiotics, and protect your heart and lose weight. pathogens. Margarine is a product created by the food industry Enterprising dairies sometimes freeze yellow butter so that is not only made with hexane and other industrial they can sell it year-round. But then there are industrial- chemicals, it’s bleached, sometimes filled with soy ized dairies (concentrated animal feeding operations, or protein isolates, sterols, mono- and di-glycerides, and CAFOs) where cows never see grass, flowers, pastures, or fake flavors that may cause cancer and innumerable even the light of day. Their butter isn’t naturally yellow other diseases. It long contained trans fats as well. any time of year. newest studies Unfortunately, it’s someAfter years of hearing that confirm: butter is better thing most consumers have Margarine was the go-to gotten used to. But because butter is an artery clogger spread for toast and bisartisanal foods such as grassthat will destroy your heart, cuits for about 40 years. fed butter and raw milk are Cookbooks the 1960s growing in popularity, with it’s becoming clear that the through the from ’90s still touted natural yellow hues, Khosrova plasticized pseudo-butter we it as superior for everything says she believes it’s only a from baking chocolate chip matter of time before butters know as margarine is the cookies to frying eggs. are artificially “yellowed.” actual culprit. Anyone looking to lose “Chefs want that on the weight did everything they table, so I really wonder if could to avoid anything that said ‘fat’ on it unless it was companies will start sneaking in more color,” she predicts. preceded by the word ‘zero.’ Well, it’s happening already. As the Times article reports, It’s finally turning around, but not before heart disease “Some commercial dairy producers do add color, usually rates started climbing, because the medical industry’s annatto, which is also sometimes added to cheeses to answer to the ‘dangers’ of butter was basically plastic. give them a yellow-orange hue. Annatto is a derivative The fact is, the war on fat was based on faulty science. of seeds from the achiote tree, which is native to Central What studies now say is that there was not a connection and South America and grows in tropical regions.” between saturated fat and heart disease. The basis for Because imaginations and associations are so strong, the entire premise omitted a large body of evidence that, seeing that yellow color in their butter actually makes if examined properly, would have changed everything people think butter that’s yellow tastes better, whether from the food pyramid to doctors’ recommendations to it’s beta-carotene-sourced or not. their patients. The Framingham Heart study showed unequivocally butter: not the killer it’s been that just about the minute people started replacing their made out to be It wasn’t that long ago that the medical community butter with margarine, the rate of heart disease and an started backpedaling on its stance regarding fat. array of interrelated disorders skyrocketed. But after years of hearing that butter is an artery clogger In a Nutrition Journal article titled “Saturated fat and that will destroy your heart, it’s becoming clear that cardiovascular disease: The discrepancy between the
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which milk is better: pasteurized or raw?
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scientific literature and dietary advice,” Netherlands-based might even lower your heart attack risk by as much as researchers concluded that, in relation to cardiovascular 69 percent, perhaps in part because of its vitamin K content. disease (CVD), “The dietary guidelines, published by the U.S. Department of Agriculture and U.S. Department of other positives in regard to butter Health and Human Services in 2010, have been criticized consumption Butyrate, a short-chain fatty acid, is created by bacteria for being based on an incomplete body of relevant science and for inaccurately representing or summarizing the in your colon when it comes in contact with dietary fiber, which may be one of the reasons why fiber is so science on saturated fat.” All three reports included the effect of saturated fat on beneficial. The good news about butyrate is that it’s an low-density lipoprotein cholesterol in the evidence linking ingredient in butter, making up around 4 percent. Authority Nutrition passed along a report by the Amersaturated fat to cardiovascular disease, but the effect on high-density lipoprotein cholesterol was systematically ican Diabetes Association indicating that butyrate may help prevent weight gain, increase fat burn, and improve ignored. mitochondrial function. It’s also helpful “Both U.S. reports failed to correctly for your digestive system and is a describe the results from the prospective Eating full-fat powerful anti-inflammatory. studies. The results and conclusions grass-fed butter Another fatty acid called conjugated about saturated fat intake in relation to linolenic acid (CLA) is another benefit CVD, from leading advisory committees, might even lower of butter consumption. As millions of do not reflect the available scientific your heart attack people all over the world can affirm, literature.” butter has been a staple for thousands risk by as much of years, with scant evidence of adverse bottom line: saturated fats as 69 percent. health effects. Butter is not only good lower cardiovascular disease Saturated fats actually raise your benfor you while margarine is seriously eficial HDL (high-density lipoprotein) cholesterol and health damaging, but it also tastes better! A USDA article change the LDL (low-density lipoprotein) from small and acknowledged the incongruity without being too hard on dense, which is very bad, to large LDL, making it benign, itself, “In the second half of the 1970s, margarine availone journal study reported. ability began trending downward, with a steeper decline Another review noted that medium-chain fatty acids, starting in 1994. By 2005, margarine consumption had including those in butter, may help prevent obesity. fallen below butter consumption, despite butter’s higher Further, medium-chain fats bring greater satiety, and price ($3.28 per pound) compared with margarine quicker, while the long-chain variety does just the opposite, ($0.89 per pound). according to tests on both animals and humans. Margarine availability continued falling to 3.5 pounds One of the most prominent studies, which examined per person in 2010. In 2013, per capita availability of the effects of butter and margarine on cardiovascular butter was 5.5 pounds. Butter may owe part of its increase disease, revealed that margarine increases your heart in consumption to concerns about trans fats in margarine attack risk, while butter lowers it. and more recent suggestions that saturated fat is not as And here’s the kicker: Eating full-fat grass-fed butter unhealthy as once thought.”E
Like real butter, grass-fed organic milk tends to be yellowish as well, not pure white. Cows raised on dried grass or hay rather than fresh, green grass produce a whiter product, which is an indication that the carotenoid and antioxidant content is largely diminished. Generally speaking, the less dairy products such as butter, milk, yogurt and cheese are "messed with," the better they are for you. Those who believe that pasteurized milk is more advantageous to consume than raw milk from healthy, grass-fed cows don't understand that the assertion that raw milk is dangerous to drink comes straight from the conventional dairy industry. The fact is, pasteurization destroys many valuable nutrients and enzymes in the milk. Further, both the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control and Prevention (CDC) maintain that raw milk can carry harmful bacteria, but fail to disclose that those bacteria may be most likely to result from the way industrial dairies raise diseased cattle in CAFOs, which often produce contaminated milk that must be pasteurized in order to be safe to drink. One thing you may already be aware of is that you can make your own butter at home, and it's remarkably easy. The benefits to your health may open you to further steps to optimal health.
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north carolina’s outer banks a destination any time of year
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panning over 200 miles in a string of narrow barrier islands, the Outer Banks is an ocean haven anytime of the year. The locals refer to them as OBX, and millions of people make these islands their vacation destination. Looking to book a winter retreat or plan next summer’s getaway? The Outer Banks is a fabulous choice no matter the time of year you decide to venture to the ocean breezes.
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volume 9 • issue 1
by sara kendall images courtesy sara kendall and outer banks visitors bureau
seaside activities
Steady winds and tall sand dunes brought Wilbur and Orville Wright to the Outer Banks, helping them achieve their dream of flight. Stop by the Outer Banks’ most popular attraction, the Wright Brothers National Memorial, to explore a small museum, walk the grounds, and stand where these famous brothers took their first flight. Step into the visitor’s center to see how the Wright Brothers dramatically changed our world. Examine replicas of their flyers and see actual tools and machines used by the brothers. On the grounds, kids can climb onto a life-sized sculpture of the first flight, which provides a great photo opportunity. Feel the spirit of the Wright Brothers by taking flight in a hang glider over Jockey’s Ridge State Park, which encompasses 426 acres with the tallest and largest natural sand dune on the East Coast. Go fly a kite, hike around on two self-guided trails, and picnic to refuel from your day’s activities. A 360-foot boardwalk provides guests a shorter walk without getting all sandy. Built in 1870 using North Carolina bricks and granite, Hatteras Lighthouse, with its characteristic black and white swirls, has remained an iconic symbol of the Outer Banks and the State of North Carolina. As the tallest brick lighthouse in North America, it will take you 257 steps, the equivalent of a 12-story building, to reach the top. You’ll need to pace yourself and take breaks on the landings, but visiting this piece of North Carolina history coupled with the view is well worth it. In 1999, for fear of losing it to the encroaching rise of the ocean, the lighthouse was moved from its original location. Now, it stands 1,500 feet from the waves, which is the original distance it stood when opened back in 1870. Once you reach the top, you’ll have a bird’s eye view of the path of this historic move. Consider a full w w w.epi cu rea n ch a r l otte.com
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moon night climb during the summer season. It’s the same ticket price as a regular climb, just be sure to sign up sooner than later. Have you always wanted to learn how to sail? Then you’ve come to the right place. Stop by and talk to Jon Britt, owner of Nor’ Banks Sailing & Watersports. They focus more on sailing than other outfits in the Outer Banks, and you can sign up for a personalized private lesson with one of their pros. Experienced sailors can even take one of their sailing vessels out for a day on the water. For vacationers looking for some high-octane fun, then jump on a jet ski, soar in the sky with a parasail, or hit the waves on water skis. An excellent way to give the whole family a fun time on the water is tubing—hop in an inner tube, with handles of course, and hand on while a boat pulls you through the water at top speed for an exciting ride. Never tried kiteboarding or unsure what this sport is all about? Kiteboarders use the power of the wind with a kite to propel them across the water on a kiteboard, which is similar to a wakeboard or surfboard. As Christopher Nygard, Wind & Waves Concierge at Waves Village Watersports Resort says, “Right here are the best kiteboarding conditions in the world due to the consistent winds and shallow sounds.” The shallow waters extend a quarter mile out, so Rodanthe is the perfect opportunity to try this sport. Is riding a horse on the beach on your bucket list? If it is, this is the place to check this particular adventure off your list. Take a ride to the beach with Equine Adventures; your ride will even start with an hour jaunt through the only Maritime Forest in the Outer Banks. You’ll then pass over a series of sand dunes to reach the most desired location, the beach. As your horse makes its way to the sandy shores, your destination will beckon you with a cool ocean breeze. Once there, you’ll have an unforgettable experience that will likely become a favorite memory of your Outer Banks vacation. If you’ve gotten too much sun or a rainy day has you down, then head over to Studio 12 for some creative fun. Paint pottery, create a mosaic, or make a glass fusion wave sun catcher—one of the most popular items to make. Just look in one of the jewelry display cases and decide which piece you would like to make. The friendly staff will assist you in any of your creative endeavors. Tucked into the Roanoke Sound, Bodie Lighthouse is the black and white candy striped lighthouse that stands alongside the lighthouse keeper’s quarters. Built in 1872 with bricks leftover from the Hatteras Lighthouse construction, this lighthouse still uses it’s original Fresnel lens from Paris. After 219 steps and eight landings, you’ll reach the observation platform at the top. Catch your breath as you gaze over coastal landscapes. Only 12 people are allowed up every 15 minutes, so be mindful of your time.
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lodging choices
Stretching from the Atlantic Ocean to the Currituck Sound, the Sanderling Resort in Duck offers oceanfront luxury, first-class amenities, and stunning seascapes. Most guests stay in one of their 120 beautiful guest rooms and suites. But, for more space, choose from their five vacation homes, the largest with six bedrooms. The resort’s beach is a stunning attraction, but don’t miss these other activities. Surfing, kayaking, or standup paddle boarding can be found at the Kitty Hawk Kites kiosk, located beachside at the resort. Off-site activities like seeing wild horses in the Corolla Outback or taking to the sky by parasail can be arranged through the resort’s concierge. An experience everyone should have is an underwater photography shoot in one of the Sanderling pools by Brooke Mayo Photographers. You and your loved ones will have stunning photographs sure to become amazing family keepsakes. Hatteras Island’s Waves Village Resort’s cheerful, pastel-colored condos are perfectly situated on the Pamlico Sound. An ideal location for vacationers, the resort offers the best wind and watersports available on the Outer Banks, stunning sound front views, kiteboarding action by day, and beautiful sunsets by night. Settle into one of the newly-built three-bedroom, threebath condos. Each one has 1,600 square feet of living space, plenty of room to accommodate your family for a vacation. Gourmet kitchens, broad private balconies, and bubbling hot tubs are nice perks in each unit, with WiFi available throughout the community. For a more intimate lodging experience, try The Inn on Pamlico Sound in Buxton. With just 12 rooms, this boutique hotel may be small, but its reputation is huge and growing. Steve Nelson, the owner says, “I haven’t spent a dime on marketing and 60 percent of my business comes from repeat guests and word of mouth.” His philosophy is, if you don’t like it, you don’t have to pay. He listens to his customers and makes changes accordingly. His business philosophy has obviously worked for him as his reservations are strong and steady. There are three different choices of rooms, from premium sound views to intimate garden views. Each room has a private bath, high speed Internet, and televisions with DVD players. Children are welcomed, but they must be well-behaved children 8-years-old and up. Your day starts with a complimentary, three-course gourmet breakfast. For the rest of your day, go kayaking, standup paddle boarding, or grab a bike for a ride. These amenities are all provided free of charge! Or, you can spend your time relaxing by their beautiful pool. When hunger strikes, fuel up on baked goods, stocked beverage refrigerators, and snack baskets located throughout the inn. Make sure to save some room to indulge in a gourmet dinner at their fine dining restaurant, located onsite.
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bodie lighthouse
wright brothers memorial
obx sunset nor' banks sailing & watersports
riding with equine adventures
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café pamlico
follow the locals for fine fare ‘Follow the locals’ is good advice. In Kitty Hawk, you’ll find the locals hanging out at Trio, where the specialties are wine, beer, and cheese. When you walk in the door, don’t be confused by the half bistro and half retail store, just head towards the right to find the bistro. Owner Kenny Hyman says, “We wanted to create a unique experience in a very social setting with knowledgeable staff.” I believe their vision has created a comfortable place where you’ll find the staff taking care of you and not rushing you out the door—a refreshing way to be treated in a restaurant setting. Start off your experience here with a trip to the wine station, where you can try one or more of their 24 chilled wines by taste, half, or full glass. It’s a great way to sample a few before enjoying a full glass of your favorite. If craft beer is more your speed, then choose one from their 24 rotating taps. Order a specialty cheese appetizer, antipasti plate, or a yummy panini. On the soundside of Sanderling Resort, Kimball’s Kitchen is an exquisite dining experience, but jackets are not required. It’s an elegant coastal establishment serving first class entrées made from the best local and organic ingredients. Kimball’s Kitchen is a premier restaurant featuring Kobe steak, oysters, and the freshest seafood around. The restaurant is open Tuesday through Saturday, and they bring you the same great team every night, by design. Since the staff works every meal, you can have your favorite server anytime you decide to dine
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here. They’re open from May to October. Located at The Inn on Pamlico Sound, Café Pamlico is a casual fine dining restaurant serving expertly prepared gourmet cuisine. This restaurant has received numerous top accolades, so make your reservations well in advance. Committed to local sources, the menu is constantly changing based on the availability of fish, meat, and produce. Café Pamlico grows up to 55 organic herbs, fruits, and vegetables onsite, doing their part to keep it local. This concept pairs the best ingredients with a skilled culinary staff, bringing what could arguably be one of the finest meals during your stay on the Outer Banks. Don’t miss a meal at Red Sky Café in Duck, a place where diners get creative healthy meals sure to please everyone. Chef Wes Stepp has created a new concept of ‘Tastefully Fit,’ where he takes classic recipes, takes out the fat, and incorporates healthy ingredients to make meals healthier and tastier. Many travelers have created a tradition by making a stop at Duck Donuts while on their vacation. Follow in their delicious footsteps with made-to-order donuts. Choose from a variety of icings like orange or chocolate, and then add chopped peanuts, coconut, rainbow sprinkles, and more! A popular favorite is a maple-coated donut topped with bacon. Have a cup of their freshly-brewed coffee to go along with your warm donuts, and don’t forget to take a couple with you for a sweet treat later in the day!E
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eat globally & dine locally by yvonne ackerman images by jason ackerman/scallionpancake
T doan's vietnamese
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epicurean charlotte food & wine
here’s a restaurant boom in Charlotte—it seems like every other week there’s a new restaurant opening (next to another new apartment complex in South End, naturally). While this is great for the Queen City’s economy and food connoisseurs, there’s more to the Charlotte food scene than flashy openings in high profile areas. Our diverse population means that there are many different authentic global cuisines being prepared around our fair city, and often these culinary gems are hidden in strip malls, supermarkets, and off the beaten path from your usual go-to restaurant.
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La Shish Kebob
Thai House
Location: Eastland neighborhood, off of North Sharon Amity Road
Location: Pineville/Gastonia/University/Lake Norman Type of Cuisine: Thai
Type of Cuisine: Middle Eastern
Why you need to add it to your culinary rotation: Thai House is impeccable—the atmosphere is stunning, with carved wood seating areas and sculptures, the service is great, and the food comes out fast and flavorful. It’s easy to see why this place is a successful local chain. The starters we tried here were new to us; the fried potstickers were fried in a wonton wrapper rather than a dumpling wrapper, and were filled with spinach and chicken—a delicious take on the usual. They also had spring rolls wrapped in light Thai crêpes in addition to the usual rice paper wraps. The Pad Thai and Pad See-Ewe were big hits with the table, as were the curries.
Why you need to add it to your culinary rotation: La Shish Kebob is very unassuming from the street, but you can rest assured that the food is fresh and authentic. You can order at the counter, or you can try their buffet, which is overwhelming in a most wonderful way, with tabbouleh and other salads, halal meats, soups, rice, all the pita your heart could desire, and, don’t forget, the tzatziki to cover it all in. For dessert, we tried a pastry different from the everpopular baklava—kanafeh, a cheese pastry soaked in sugar syrup. Delicious! In addition to the food, the owner was super friendly, and La Shish Kebob has had a 100 percent sanitation rating for three years in a row—OCD diners rejoice!
Tip: Get the mango sticky rice for dessert—it’s the perfect Thai ending to your meal, cooling, light, and refreshing.
Tip: If you’re still hungry for dessert (100 percent of the time for my crew and me), head a few doors down to Golden Bakery for even more authentic Middle Eastern and Mediterranean sweets and breads. Come early if you want to get their naan, they tend to sell out quickly!
Honey Buns Location: Independence Boulevard Type of Cuisine: Taiwanese/Korean/Vietnamese Why you need to add it to your culinary rotation: Have you been to the magical international food paradise that is the Super G Mart? If so, then you might know about the hidden deliciousness in the back of the store—Honey Buns. Honey Buns is mostly Taiwanese cuisine, with elements of Korean and Vietnamese thrown in for good measure. They have dim sum, bao buns, banh mi, pho, fried rice ... basically, anything and everything you might be craving. Our favorite things to order are buns (red bean, taro, and egg custard), and bubble tea. The bubble tea at Honey Buns is the very best in Charlotte, with endless options and heavy on the add-ins. Tip: Definitely shop around Super G Mart while you are here—you can get great deals on groceries. Our favorites? Miso, sriracha, mochi ice cream, and all flavors of Pocky.
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Kabab-Je Location: Matthews Type of Cuisine: Mediterranean & Lebanese Why you need to add it to your culinary rotation: Kabab-Je has a lot going for it—a large menu filled with fresh Mediterranean salads and kebabs, favorites like spanakopita, and grape leaves—but the number one thing about Kabab-Je is their homemade pita bread, which they churn out hot and fresh continuously, as in, all day, every day. If they’re open, you’re getting fresh pita, and that, friends, is a thing of beauty. Also homemade? Their labneh, which is strained yogurt with mint and olive oil, and that together with the pita? Yeah, you should pretty much cancel any existing plans and drive there for dinner tonight. Other favorites include the batata harra (spicy potatoes) and the kabis (mixed pickles).
Woodlands Vegetarian Indian Cuisine Location: Eastland neighborhood, off of Albemarle Road Type of Cuisine: Indian (all vegetarian) Why you need to add it to your culinary rotation: One of the common themes at the restaurants we checked out for this article was that the menus tended to be, well, huge. The crazy thing, though, is that all of the restaurants on our list manage their large repertoire of items so very well. There’s magic in these kitchens, and Woodlands is no exception. Everything is made fresh and tastes healthy, filling, and comforting. Fresh tomato soup, homemade roti and naan, and rich curries are among the standouts. We tried a couple of things new to us here, too; we had dosa for the first time, and we didn’t realize what we’d been missing. In case you’re similarly uninformed, dosas are thin and crispy crêpes made with white lentils and rice and then filled with potatoes and other delicious things. We also tried carrot halwa, and it was love at first bite: grated carrots, milk, dried fruits, and nuts. The sweet halwa went perfectly with all of the savory components of our meal. Woodlands is awesome because it doesn’t feel quite as heavy as Indian cuisine sometimes can; we left feeling perfectly satisfied.
Tip: This is a great place to order in stages. Start out with a few plates and order more depending on your level of hunger. You’ll leave feeling healthy and sated.
Doan’s Vietnamese Cuisine Location: South Boulevard Type of Cuisine: Vietnamese Why you need to add it to your culinary rotation: You have probably driven by Doan’s dozens of times and missed it, but you need to change that ASAP. Located within one of the many strip malls along South Boulevard is one of the most authentic Vietnamese restaurants in the city. Many consider Doan’s pho to be the hands down best, and it’s perfect for the season; there’s nothing like pho on a chilly night. Not in the mood for soup? Get one of the vermicelli noodle dishes; the spicy lemongrass with beef was rich and flavorful. Other standouts include the Vietnamese yellow pancake with shrimp, pork, chicken, and bean sprouts. Like many of the dishes here, the pancake is served with the traditional fresh herbs and lettuce that add to the fresh flavor profile for which Vietnamese cuisine is known.
Tip: If you want to try a sampling of many items on the menu, get the South or North Indian Thali. This platter will satisfy whatever you’re craving!E
Tip: Get the avocado smoothie! It’s surprisingly not overly sweet, and it’s also a great accompaniment to the loads of hot sauce you just put in your pho.
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places to go, people to see
through the grapevine Le Macaron has opened in Metropolitan. Their signature handmade macarons are available in 20 different flavors with fillings like chocolate ganache and homemade fruit jams. The menu also features gourmet chocolates, French gelato specialty, European-style coffees, and French pastries. www.lemacaron-us.com
Queen Park Social plans to open early next year across the street from The Olde Mecklenburg Brewery, offering a full bar and restaurant with indoor and outdoor seating, a stage for live music, private event rooms, 10-pin string bowling, lifesize board games, and more. queenparksocial.com
The Common Market has announced plans to open a new location at 235 W. Tremont Avenue in South End. Slated to open in late spring of 2017, this location is a mere 1,127 steps away from the original and will feature large windows overlooking the street as well as a 4,000-square-foot patio. Good to have you back! commonmarketisgood.com
Frank Scibelli of Midwood Smokehouse and Mama Ricotta’s has teamed with the proprietor of Heirloom, a farm-to-table establishment on the city’s northwest side, aiming to create a dining experience that’s more appealing (and affordable) to a broader audience. www.heirloomrestaurantnc.com
Que Onda Tacos + Tequila has opened in the former Mandrake Restaurant location on the corner of Trade and Mint streets in Uptown. Street Tacos, 100% Blue Agave Tequila and Mexican and local Tarros (beer) will be flowing alongside regional inspired Mexican Comfort flavors! queondatacos.com
Katy and Joe Kindred of Kindred Restaurant in Davidson have signed a deal for the former Rusty Rudder location in Cornelius. The Kindreds plan to open a concept called Hello, Sailor, which is slated to open in 2017. kindreddavidson.com
Durham-based Rise Biscuits & Donuts has opened in Ballantyne. The crazy popular breakfast and lunch spot boasts a simple menu of doughnuts and biscuit sandwiches. risebiscuitsdonuts.com
Grocery delivery service Shipt is now delivering groceries and goods from Harris Teeter throughout Charlotte. The on-demand grocery delivery service originally launched last September in a partnership with Publix stores. Simply download the mobile or desktop app, browse a full selection of groceries at local Harris Teeter stores, then select a one-hour delivery window. Your Shipt shopper will hand pick and deliver the items as soon as one hour after the order is placed. And now, you can add beer and wine to your order as well! www.shipt.com
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Popular Elizabeth salad spot Crisp on 7th Street will be closing. The owners are planning to focus on the restaurant’s Uptown and Dilworth locations. They also have a new concept called Uptown Cool in the works. www.crispfoods.com
The new Burtons Grill & Bar at Park Road Shopping Center is now offering half-price wines (any bottle) on Wednesdays and $5.00 craft beers on Sunday. burtonsgrill.com
A new Korean restaurant named Bulgogi Box Co. will open in the final remaining retail space at the Camden Gallery apartments in South End. Look for them to serve traditional Korean flavors with a hint of fusion.
Fidelli Kitchen, an upscale counter-service Italian restaurant, has opened in South End next to Price’s Chicken Coop. The 2,500 sq. ft. restaurant includes counter service, a living room and dining room, and the menu includes Italian fare such as paninis, pasta, pastries, fresh soups and a variety of tapas-style small plates. fidellikitchen.com
Catawba Brewing is coming to Charlotte this spring. Located in the old Kellogg plant in the Belmont neighborhood, the taproom will occupy 6,000 sq. ft. with both indoor and outdoor seating, and another 4,000 sq. ft. will be dedicated to production. catawbabrewing.com
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Queen City Brewers Festival 04 QCBF showcases Charlotte-area breweries and brewpubs,
All the merriment of the season is over and it’s back to the same old routine. Blah. It’s hard not to get the blues, so why fight it? Instead, come out to the Bechtler Museum of Modern Art and hear the Ziad Jazz Quartet perform post-holiday blues. bechtler.org/programs/jazz-at-the-bechtler
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
11 20 Queen’s Feast Restaurant Week like royalty at dozens of Charlotte’s finest restaurants -29 Dine for one delicious price. Over 100 upscale restaurants will
A new craft beer taproom and bottle shop has opened in downtown Pineville. Kit’s Trackside Crafts features 24 taps, and the taplist features a mix of local, national, and international brands, in addition to a retail selection with 250-plus bottles of beer, wine, cider, and mead. www.tracksidecrafts.com
Charlotte Café at Park Road Shopping Center has reopened after a devastating fire nearly a year ago. Good to see you back open! charlottecafeinc.com
february
06 Jazz at the Bechtler
Popbar has opened a new location at 3125 N. Davidson Street in NoDa. The NYC concept boasts made-to-order handcrafted gelato, sorbetto, and yogurt on a stick made with all natural ingredients and delicious dippings and toppings create a unique and personal customer experience each time. www.pop-bar.com
26 Blowing Rock Winterfest -29
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
Wine 101: In Vino Veritas 28 Release your inner sommelier! The knowledgeable staff
at Total Wine & More will teach you how to identify the key components of wine, how to score it and how to serve it. You’ll also explore how to pair wine with the right foods to make your next dinner party a success. www.totalwine.com volume 9 • issue 1
13th Annual Cupid's Cup 5k
Each year close to 1,000 runners, walkers, and volunteers come to celebrate heart health through heart disease awareness and participating in a workout—either 5K or 1 mile walk. All proceeds benefit Cardiac Rehabilitation programs and patients at area Carolinas Healthcare System locations. events.carolinashealthcarefoundation.org
offer three courses (or more) for only $30 per person. www.charlotterestaurantweek.com
Alexander Lukatskiy/shutterstock.com
Check out our website! Get up-to-date information on events and news around town, view past issues and more. While you’re there, become our friend on Facebook and follow us on Instagram and Twitter. www.epicureancharlotte.com
january
24 Southern Spring Home and Garden Show -26 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
25 Stanly County Winter Wine Festival
Taste some of N.C.’s finest vineyards up close and share good times with friends in downtown Albemarle. They’ll be tasty treats and live music as well. www.stanlycountywinterwinefest.com w w w.epi cu rea n ch a r l otte.com
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burtons grill opening at park road shopping center l to r: Autumn Krizan, General Manager Vinnie Delillo, Madisyn Perkins, Venessa Guerra
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pausing for a photo opp at total wine & more l to r: Travis Thompson, Lynette Burnside, store manager Paul Duttweiler, Matthew Clinton
closing day of ebb&g after 31 years l to r: Owner Frank Deal, Mary Carver Deal, artist Dan Lucey (Frank and ECFW publisher Linda Seligman first met in 1982 when he was a busboy at Barley & Rye in SouthPark)
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collecting goods for nc flood victims l to r: David Woodard, Mark Thomas (WBT), Nick Braun, Mark Smith, Sheri Lynch (The Link), Mike Pacheco
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holiday fare at nothing bundt cakes l to r: Kylie Howard, Melissa Phimmasone
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scene around town
enjoying a visit to greenbrier resort l to r: Jack Rosenblatt, Linda Seligman, Sabrina Coulston, Earl Coulston
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