July/August 2016

how to host a grown-up ice cream social visit the ocean playground for visitors of all ages

cheese please!

an adventure in north carolina cheese july • august 2016

contents

BARRINGTO N’S ~

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Est. Est.

2014

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how to host a grown-up ice cream social

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18 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 130 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!

HUNTERSVILLE | CHARLOTTE-PARK TOWNE VILLAGE CHARLOTTE-UNIVERSITY | CHARLOTTE-PROMENADE

Get Social With Us TotalWine.com

hilton head island: ocean playground for vacationers of all ages

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cheese please!

in each issue 06 ripe for the picking

33 places to go, people to see

08 juicy morsels

34 scene around town

beer, wine and product picks to beat the heat this summer

take a walk on the wild side: “dives to dining” in plaza midwood

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seats & eats

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volume 8 • issue 4

village tavern: an impressive, highquality approach to neighborhood fare

profiles of passion restaurant red flags: what to know before you go

a calendar of local events

check out who’s been out and about

36 local flavor

fresh flavors to beat the heat

38 the juice

must-have products, hot topics and more w w w.epi cu rea n ch a r l otte.com

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TASTE THE UNEXPECTED

dry-aged steaks house-made pastas fresh crudo

Evoke invites you to take your palate on a culinary tour.

The award-winning steakhouse awaits your sensorial discovery.

VOTED CREATIVE LOAFING 2015 BEST STEAKHOUSE, PLACE TO SPLURGE, NEW RESTAURANT + WAITSTAFF •••

CHARLOTTE MAGAZINE 2016 TOP 10 RESTAURANT + BEST STEAKHOUSE •••

and ELEVATE LIFESTYLE BEST NEW RESTAURANT of 2015

publisher/editor Linda Seligman BREAKFAST • LUNCH • DINNER

555 South McDowell Street | 980 237 5354 EvokeRestaurant.com

NOW OPEN

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.

4pm—12am

Your Escape from the Everyday

associate editor Ashley Blake Summerlin contributing editor Kate Bruce kate@epicureancharlotte.com

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

HOT SUMMER NIGHTS. COOL VIEWS. COLD DRINKS.

Open Brunch, Lunch and Dinner

Monday - Thursday 9am - 9pm Friday 9:00 am - 10pm Saturday 9am - 10pm Sunday 9am - 3pm

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

citylightsrooftop.com #citylightsrooftop

704-552-1116 | www.cafemonte.net

media editor Courtney Matinata

design & production Ashley Blake Summerlin ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 contributing writers Yvonne Ely, Justina Huddleston, Sara Kendall, Courtney Matinata, Catherine Rabb, Michael J. Solender, Rachael White contributing photographers Jason Ackerman, David DiLoreto, Hilton Head Island Visitor & Convention Bureau, Sara Kendall, Catherine Rabb, Village Tavern

cover image Dan Routh Photography

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volume 8 • issue 4

epicurean charlotte food & wine

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5

ripe for the picking

ripe for the picking

Bottle $38.00

Bottle $40.00

The nose is so aromatic and fruity that our blind tasters thought this wine might hail from New Zealand. Among the aromas are grapefruit, passion fruit, lemon and lime. There is a lot of fruit, along with a bit of vegetality, refreshing acidity and a long citrus finish.

83% Cabernet Sauvignon, 10% Merlot, 3% Malbec, 3% Petit Verdot and 1% Syrah, this wine presents deep garnet with a lovely plum nose and rich fruit with layers of complexity. A ripe entry of cherries and cassis showcases a full, well-structured palate.

Textured and rich, the mouthfeel is balanced and generous. A long finish leads you to another sip.

Dylan George of Pasta & Provisions recommends the 2014 Cordero di Montezemolo Langhe Arneis to cool off this summer.

Bottle $15.99

Bright straw in color, this wine boasts an intense bouquet of peach and acacia flowers, chamomile, melon and yellow flowers. Inviting and fresh with a typical note of a slightly bitter finish, it’s a splendid accompaniment for antipasti and light first courses.

Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse is drinking Maschio Prosecco Brut Treviso DOC. Glass $7.50, Bottle $30.00

This sparkling wine is a light straw yellow in color with a lively froth. A bouquet of white beach and orange blossoms greet you on the nose, and a fruit-forward palate boasts peach and almond flavors.

Village Tavern manager Nick Leach is enjoying Elouan Rosé from Oregon for the summer months.

Glass $11.00, Bottle $44.00

A gorgeous pale pink color with a copper hue, it presents ripe raspberry and strawberry aromas with hints of citrus. On entry, bright acidity enlivens the palate with firm red berry fruit flavors combined with tart, dried apricot and concentrated minerality. The mid-palate is rich and expansive through the long-lasting finish.

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drinks with kate

Thomas Camps of Carolina Prime Steakhouse recommends the 2013 Franciscan Estate Napa Valley Cabernet Sauvignon.

Monte Smith of Café Monte French Bakery & Bistro is drinking the 2014 Château Nardique La Gravière Blanc.

Alex Auclair of Total Wine & More recommends the Angeline Sauvignon Blanc 2014 for your summer drinking.

Bottle $13.99

This is a delightful, fruity white, highlighted by orange blossom and jasmine on the nose and crisp waxy green apple on the palate, with a touch of dried herb and grass. Complex and medium in weight and oak, it holds up structurally, with a juicy finish. Pair with delicate seafood dishes, sushi and crisp green salads with vinaigrette dressing.

Matthew Matinata of Old Stone Steakhouse is really enjoying the 2014 Domaine Le Vieux Chêne IGP Côtes Catalanes Rosé.

Glass $8.50, Bottle $31.00

Rising temperatures, glowing sunshine rays and summertime vibes calls for the ultimate cooling

cocktail to top off the season. There’s no denying that the competition among cocktail choices is stronger than ever, but not too worry, this issue’s pick not only proves to be the number one contender in choice, but also scenery.

by kate bruce

There truly is no better spot to sit back and enjoy this season’s finest than Fahrenheit Restaurant. Situated on the 21st floor above the Skye Condos in Uptown, Fahrenheit serves up the perfect palate to take in this summertime season. While their seasonal cocktail menu offers an abundance of choices, look no further than the Basil Smash. A delectable combination of local lavenderinfused TOPO Gin, fresh lemon, a splash of house simple syrup … all topped off with fresh basil. And by fresh basil, I, of course, mean picked straight from Fahrenheit’s rooftop garden. Each sip is full of refreshing zest, vibrant flavor and a hint of sweetness. The garden-fresh basil screams summer, and each mouthful is truly invigorating.

So this summer, kick back, take in the breathtaking Charlotte skyline backdrop and get in the mood with the Basil Smash.

It’s nearly impossible to just have one! But, the good news is, no matter how many you indulge in, there is virtually no better setting by which to be whisked away. Until next time, cheers and enjoy!

Be the car the valet brags about.

This Rosé offers fresh aromas of Rainier cherries, garrigue and hints of red raspberry and melon.

Rich, full-bodied yet bright on the palate, it’s great as an aperitif or an accompaniment to hearty salads, fish and shellfish, charcuterie, frittatas and more.

Patrick Garrivier of Aix en Provence recommends the 2015 Aix Rosé for your patio dining.

Glass $12.00, Bottle $58.00

Aix Rosé is a bright, pale pink in color and offers soft, ripe summer fruit character with delicate balance and crisp acidity. Aix is perfect for an aperitif and a great match with light salads, grilled fish, white meats and Asian food.

epicurean charlotte food & wine

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juicy morsels

take a walk on the wild side "dives to dining" in plaza midwood

by yvonne ely images courtesy jason ackerman | scallionpancake.net

d

id you know that the owner of The Diamond also owns Soul Gastrolounge? Or that the owner of Dish played in a rock band before opening up her restaurant? How about that the owner of FuManChu Cupcakes baked for the 2012 Democratic National Convention and wants nothing (repeat: nothing) to do with clichéd red velvet?

My fiancé and I consider ourselves “in the know” when it comes to the ever-growing Charlotte restaurant landscape, but we learned all of the above and more when we attended FEAST Food Tour’s walking culinary tour of Plaza Midwood.

FEAST, started by Kristi Martin in 2012, offers weekly tours of Charlotte neighborhoods, viewed through the lens of their best cuisine. According to Martin, the tours are focused on connecting the community to “the passion of the owners, chefs, artisans and restaurants” on the Charlotte culinary scene.

FEAST is great for locals and visitors alike—our particular tour had a mix of both and consisted of groups of friends and couples who all set out with the same goal: to enjoy a sunny afternoon in Charlotte eating a variety of delicious foods.

We began our “Dives to Dining” tour at The Pizza Peel and Tap Room, where we got to sample from their wide array of craft beers and received a brief overview of our itinerary

for the rest of the day. As we munched on four different varieties of pizza, we enjoyed some insider information about the restaurant. Owner Will Bigham is beloved by his staff for being a hands-on owner, who will even stop by and cook pizzas and bus tables on occasion. This location of The Pizza Peel, which was formerly a gas station, is a great place for families, kids and even dogs to enjoy an afternoon outside on their AstroTurf lawn, where they’ve been known to set up corn hole or host pop-up shops. Hint: be sure to ask for their secret menu!

After this stop, we made our way to The Diamond, where we were greeted with Cheerwine and smiles by co-owner Andy Kastanas. Kastanas—formerly a DJ—stocks The Diamond’s award-winning jukebox, one of the many touches that add to the diner’s retro appeal. Here we enjoyed sliders and fried pickles with ranch. The Diamond prides itself on its burgers. There’s nothing artisan or fancy about these burgers … and that’s a good thing. They are simply delicious and made to order with classic ground chuck. Try them Southern style—topped with slaw and chili. The Diamond is open until 4 a.m. on the weekends, making it the perfect last stop after a night out at Snug Harbor or Thomas Street Tavern.

walking outside dish

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fern, flavors from the garden On the way to our next stop and throughout the tour, Martin and her co-guide Renée would stop to tell us little bits about the Plaza Midwood area and its history. FEAST tours are an awesome way to get to know more about the areas right in your own backyard, many of which you’ve driven or walked past countless times.

Once we arrived at Dish, we were delighted to meet owner Penny Craver. Craver is a spitfire who left the music business to open up a restaurant that actually serves fresh vegetables—a unicorn in the restaurant world. True to Craver’s vision, Dish is a great place for vegetarians and meat-eaters to live in harmony; there’s no fake meat in sight, just lots of homemade veggie-based dishes and Southern comfort food. We tried their house specialty, the chicken and dumplings, and the fried green tomatoes with horseradish dill sauce. Craver also gave us the inside scoop on her experience being featured on Diners, Drive-Ins, and Dives. The takeaway?

Guy Fieri is a nice guy, and that infamous red Camaro is only used to get the shot as Fieri drives up to the restaurant— the rest of the time it’s pulled by a trailer.

By this point, it was hard to deny that we were getting a little full. In spite of this, we bravely soldiered on to Fern, a vegetarian restaurant headed up by Executive Chef Matt Martin. Martin, who describes Fern as “a halfway house for vegetarians,” strives to maintain a kitchen that produces food that both hardcore vegans and vegetarian newbies can enjoy.

Martin chafes at the notion that vegetarian food has to be boring, and he crafts delicious all-veggie versions of omnivore favorites like chili rellenos and fried chicken and waffles. On this visit, we tried a crowd-pleasing pasta made with ramps, pesto and seitan, a meat substitute crafted from wheat gluten. epicurean charlotte food & wine

We then headed to a dessert-only stop: FuManChu Cupcakes, owned by Andy Jackson. Boozy cupcakes are Jackson’s specialty. From the Flaming Peach made with North Carolina peaches and cinnamon whiskey, to a classic Irish Car Bomb cupcake, FuManChu provides sweet treats for the over-21 crowd. There’s also always a selection of “virgin” cupcakes, and don’t forget the aptly-named chocolate chip “crack cookies.”

Jackson takes his craft seriously and spends at least three weeks perfecting each recipe, taking care to source local and seasonal ingredients. Some of Jackson’s fans are high-profile: the cast of Homeland has been known to place an order when they’re shooting in Charlotte.

Our final stop was Bistro La Bon, where general manager John Sawyer greeted us with a refreshing glass of wine. Sawyer gave us the tip that an Italian white is always your best bet for quality at a reasonable price if you’re overwhelmed by a wine menu. Here, we dined on Swedish meatballs with lingonberry jam and a goat cheese-stuffed peppadew in a honey balsamic glaze, and we all raised our glasses to toast an afternoon well spent.

We journeyed over an area of only about four blocks, but our experience was truly a culinary adventure. Everyone in our group left full and happy. FEAST Food Tours make for a great gift, staycation activity for locals or a great date night option for couples. In addition to Plaza Midwood, Martin currently offers food tours of NoDa, South End and Uptown, as well as options for a customized experience for private groups (all food options and stops listed above are subject to change). Be sure to check out their website for more information: feastfoodtours.com.E Yvonne Ely blogs with her fiancé at scallionpancake.net.

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seats & eats

village tavern

an impressive, high-quality approach to neighborhood fare by courtney matinata

i

f you’re expecting a typical all-American meal upon discovering Village Tavern, you’re certainly in for a surprise.

You’ll quickly come to realize that it’s what goes into the dishes featured on this SouthPark establishment’s extensive menu that puts it a step above the rest in terms of everyday eateries.

Located in the Rotunda Office Building at the corner of Barclay Downs and Morrison, Village Tavern hits it out of the park with the rare ability to successfully range from one genre of cuisine to another, treating each and every spread as its own unique specialty. From Asian-inspired fish to Italian-influenced flatbreads, creative combinations come together through a shared commitment to quality and originality to form a menu collection that is meant to impress. And no doubt it will.

This Charlotte restaurant, one of 11 Village Tavern locations, has been open since 1989. A reason for its long-term success: “You’ve got to stay relevant,” says general manager Nicholas Leach. Applying founder Scott Richardson’s reach-for-the-sky outlook, Leach helps the SouthPark team turn culinary dreams into reality. The goal is simple: to serve the best possible food at affordable prices. This means every dish is made from scratch with only the finest, freshest ingredients.

“We constantly improve the recipes to really make them better, better, better,” shares executive chef Mary Grace Viado, who leads the team behind the scenes. “We try to elevate it every single time.” Viado has been in the industry for 24 years and has worked in some of New York’s top restaurants. Her attention to detail is impressive, and her love of culinary arts is inspiring—both assets shine through in her everyday work.

She realizes the importance of allowing the ingredients to speak

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tavern burger

images courtesy the village tavern

for themselves and is careful not to overload the essence of the flavors with unnecessary add-ons. It’s a refreshing and welcomed concept among the current restaurant scene.

Village Tavern’s strong belief to never compromise quality for price clearly shows in the products it presents. Take the brioche bread for the Sunday brunch French Toast, for instance. It’s directly imported from Paris, so you can be sure you’re getting the best out there (and still for only $8.95). The delicious flatbreads are made with 100 percent Pivetti flour straight from Italy. In fact, so much emphasis was put on the proper application of this authentic ingredient, that an Italian chef was brought in to assist in staff training.

With a scratch-kitchen menu as all encompassing as theirs, one may worry about consistency. I can confidently confirm they’ve achieved it. During a recent visit, I was fortunate to sample a smorgasbord of courses, and I would’ve guessed that every plate delivered was the restaurant’s signature dish, each as delicious as the last.

During the lunchtime hour, you’ll find an array of options for your midday escape that will please even the toughest corporate crowd. Get your hands on the amazing Tavern Burger, certified Angus all-natural beef complemented by Village Tavern’s special sauce; or the crispy chicken tacos coated in a toasted almond, cornflake crust and boosted by a chipotle mayo and mango-cilantro slaw. In the mood for some greens? You can’t go wrong with the grilled chicken spinach salad, topped with a sweet and satisfying blend of poppy seed dressing, Village Tavern’s signature Applewood-smoked bacon, candied pecans, blue cheese and more. epicurean charlotte food & wine

spaghetti squash & zucchini

village tavern steak au poivre

Come evening, make sure to first start your meal with one of the all-star apps, such as the handmade crispy chicken and Napa cabbage spring rolls; teriyaki glazed, bacon-wrapped scallops; or the Maryland-style crab cake. You’ll need the prep time as you contemplate the numerous mouth-watering entrée choices that await you. Our recommendations: the Southern shrimp and grits, the mushroom and goat cheese flatbread, steak Au Poivre or the fresh NC mountain trout. There’s something to satisfy every appetite, and all selections are equally impressive in their power to tease your taste buds with new creative flavor combinations. Despite what you’re in the mood for at any given moment, you can rest assured that you’ll receive the best of the best … and those around you, with their own specific cravings, will too.

Make sure you leave room for dessert, because similar to the aforementioned creations, these are also made from scratch. The ultimate indulgence: Village Tavern’s famous warm butter cake, a heavenly display of moist cake fresh from the oven and perfectly balanced by cold berries atop sweet Bassett’s vanilla ice cream.

Village Tavern definitely knows how to keep us on our toes.

The menu is always adapting, items are continually added and the team is constantly searching for optimum ingredients. And not just in regard to food. With the tavern atmosphere comes volume 8 • issue 4

sea bass

4201 congress street • charlotte 704.552.9983 • www.villagetavern.com

the need for a superior bar to complement your meal, and the bar offerings—like the food—are always evolving. Village Tavern realizes the importance of remaining in line with what customers are seeking, and that means top-notch wine and specialty craft drinks. The featured wine list is award-winning, featuring over 100 different wines from which to choose, and the innovative cocktails up for grabs are one-of-a-kind.

As a gathering place for regulars and business visitors alike, Village Tavern strives for upscale dining at the utmost value, and that’s exactly what you’ll find. Among the first-class service, you’ll still find the relaxed appeal and approachable atmosphere typical of a neighborhood tavern. The spacious patio (one of the best outdoor hangouts you’ll find in Charlotte) features live music in the summer. Incredible specials are featured daily, and community tabletops gather at the restaurant’s center for comfortable conversation. Gather your friends after work and take advantage of the happy hour Bites Menu for access to eight delicious appetizer options for just $6 each. Even better, make it midweek for Wine & Dine Wednesday for half off wine glasses, and you’re in for one very affordable night out.

“It’s the best kept secret in Charlotte and it’s been here for 27 years,” says Leach. He welcomes you to come on by and explore for yourself.E w w w.epi cu rea n ch a r l otte.com

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profiles of passion

restaurant red flags what to know before you go

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by justina huddleston

printed with permission from www.menuism.com

ining out should be relaxing, but when you put your food prep in someone else’s hands, it’s like playing a game of Russian roulette.

if they’re bold enough to come out in daylight or while customers are in the restaurant, the problem is probably really bad.

Flies aren’t an immediate “get out NOW,” especially in the warmer months, as they can come in and out of the door with the customers. But if you notice a crowd of winged vermin hovering over trash cans, tables, busing stations or behind the line, you may be better off finding a different place to eat.

Luckily, there are some clues to look for if you want to know whether you’ll walk away from your meal feeling satisfied, or a few hours away from hugging the toilet and vowing never to eat mussels at a buffet again.

the employees are sick

Employees sneezing, sniffling and coughing are a major red flag. One of Chipotle’s recent scandals occurred when an employee that had contracted norovirus was working behind the line, and it’s no wonder. Germs from an ill worker can easily find their way into your food when they sneeze, cough or absentmindedly touch their face or mouth before handling food. If there’s a visibly ill employee working, your best bet is to find another place to eat.

the bathroom is filthy

The restaurant knows you’re going to see the restroom, so if they can’t be bothered to keep it clean, what do you think is going on behind the scenes?

A little clutter isn’t bad, but overflowing trash bins, sticky floors and a less-than-sparkling toilet and sink are warning signs. And, keep in mind, the people preparing your food are likely using the same bathroom, meaning any of the mystery goo they step on in the bathroom is likely going to be tracked into the kitchen, too.

employees with long hair aren’t wearing hats, hair nets or bandannas

the kitchen is a mess

the person preparing your food mans the cash register

If your cashier is also the person who prepared your food, be wary. Did they put on new gloves or wash their hands before preparing your food? If not, any bacteria or other germs that they come in contact with when handling money and touching the cash register probably made their way into your food.

The same applies for other maintenance and cleaning tasks.

Employees should wash their hands or don a new pair of gloves after taking out the trash, wiping down tables or doing anything that isn’t making food.

they’re eating

See an employee sneaking a bite of food while preparing yours? That’s a bad sign. Any bacteria or germs on their mouth could be transferred to their fingers, which are going right back down to touch the food that will eventually make it to your plate.

you see vermin

I probably don’t need to tell you that seeing mice, rats and roaches in a restaurant is a terrible sign. Keep in mind that these animals hate humans and are usually nocturnal—

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If you can see pots and pans balanced precariously, chopped vegetables, meat or seafood left out at room temperature on the counter and overly-full trash bins, it could be a bad sign.

Cleanliness is usually the first thing chefs and cooks are taught— it’s the foundation of safe food preparation. If things look visibly out of hand, you might want to reconsider your dining choice.

Pompardua/shutterstock.com; Lisa F. Young/shutterstock.com; ChiccoDodiFC/shutterstock.com; Viacheslav Nikolaenko/shutterstock.com

Sure, a piece of hair in your food won’t kill you, but if employees are eschewing this basic food safety rule, what else aren’t they doing? This mostly applies to workers who are handling your food, not so much the wait staff.

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the parking lot is trashed

A parking lot full of litter is mighty intriguing to rats, mice, roaches and other vermin. It also doesn’t bode well for how capable the restaurant is of maintaining its facilities. Considering that for many, the parking lot is the first impression one gets of a restaurant, it should at the very least not be covered in garbage.

the hot food is cool, and the cold food is warm

Especially when you’re at a buffet, you should be wary if your food is served at the incorrect temperature. Warm sushi and room temperature crab legs aren’t just unappetizing, they could send you to the hospital.

At a sit-down restaurant, soggy, warm salads are also a red flag.

Vegetables and greens are just as likely to harbor bacteria as meat and dairy products, so stay vigilant.

Keep an eye out for these restaurant red flags the next time you dine out. You could save yourself from an unwanted reign upon the porcelain throne, or worse.E epicurean charlotte food & wine

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how to host a grown-up ice cream social by rachael white

i Foxys Forest Manufacture/shutterstock.com

ce cream socials remind me of the last day of school. On more than one occasion, my elementary school class would celebrate the end of the year with scoops of vanilla and chocolate ice cream topped with a pillow of whipped cream and dotted with rainbow sprinkles. It was always such a special treat.

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epicurean charlotte food & wine

The bad news? Not many people throw ice cream socials now that we’re all grown up. The good news? You can change that with these fun, adult ideas for throwing your very own ice cream social at home. So grab a spoon, and get ready for a carefree summer celebration!

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invitations

summer pop festival

An ice cream social is a great excuse to find fun, whimsical invitations to send to your friends. There are some I particularly love from Paperless Post and Punchbowl. Make sure to send your invites at least two weeks in advance (even earlier is better). Summer schedules fill up quickly, and you want to give your guests plenty of advance notice.

Ice pops are perhaps the ultimate in summer desserts. Simple and refreshing, they can be light and fruity, rich and creamy, or anywhere in between. Paletas, the Latin-American creation born for slaying summer’s warmest and most humid days, are all the rage in Charlotte right now.

create a menu

This is the fun part. Decide on what kind of ice cream you will serve and the toppings to make available. Keeping the ice cream flavors basic helps create a nice base for fun toppings, so stick with flavors like vanilla, chocolate and strawberry.

Then, ask your guests to bring toppings like salted caramel, strawberries with balsamic syrup, praline pecans, crushed chocolate covered pretzels, Bailey’s Irish Cream, chocolatecovered espresso beans, popcorn … the list of possibilities is endless. And, of course, you’ll need sprinkles, chocolate sauce and fresh whipped cream. Another nice treat is to have freshly-brewed strong coffee or espresso so guests can create their own version of affogato.

Bursting with summer-infused flavor, paletas are tasty heat beaters, with none better than the Latin-styled icy treats by King of Pops.

A culinary alchemist’s dream, these tasty frozen treats are a mash-up love-child between a smoothie and a popsicle, often pairing fresh fruits, herbs, spice infusions with devilishly simple ingredients yielding amazingly complex flavors.

create a station

Yes, you can make them at home, and you’ll be limited only by your own imagination, access to a monster blender and the patience of Job while you wait for them to freeze. But why would you?

make it a game

For those (like me) who prefer to spend more time on the enjoying—read eating—end of the paletas equation, the pop maker of choice in Charlotte is the royally delicious King of Pops.

With exotic flavors like Plum Ginger, Grapefruit Mint, Blueberry Lemongrass, Tangerine Basil and Mexican Chocolate, even the most die-hard ice cream aficionados will find pops to their liking for some licking.

Set up a station where you can keep pints of ice cream, bowls of toppings and napkins, spoons, straws and cups for serving.

Make sure the place you choose is easily accessible and won’t create too much of a traffic jam as your guests stand in line to make their ice cream creations. Decorate the station with a pretty garland, some balloons or a chalkboard with the ice cream and toppings written artfully for display.

music

Make the atmosphere fun and carefree by playing fun, bubbly music. I like using Spotify to create radio stations using artists like Frank Sinatra, the Beach Boys and Blossom Dearie to provide nice background music that won’t drown out the conversation.

Ice cream socials should be fun, even if they are for adults.

The point is to relax, have fun, and think outside the box.

If you encourage your guests to experiment with new flavor combinations and make the atmosphere fun and carefree, you’re sure to host the perfect summer celebration.E Rachael White is originally from Minnesota. She strives to recreate recipes and settings that reflect Midwestern comfort with a modern twist. Reprinted with permission from www.mensuim.com.

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King of Pops began in Atlanta and now has locations throughout the South. Seen about town at street festivals, splash parties and lounge openings with their colorful carts, King of Pops recently opened a retail storefront in South End, where a visit can leave your freezer packed for weeks.

Oleksandra Naumenko/shutterstock.com; michael j. solender; Duangmon C./shutterstock.com

Provide guests with note cards where they can write down their ice cream creations. Then, post them on a cork board and have guests vote for their favorite quirky combination.

Another idea is to write down some combinations before the party, place the cards in a bowl, and have guests pick a card at random to dictate what combination to try.

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by michael j. solender

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Here, fruit- and cream-based paletas kissed with sweeteners like agave and organic cane sugar tempt all comers. Need your event catered?

King of Pops has you covered.

Hosting a party this summer? Try a fruitinfused swizzler in your favorite prosecco or sparkling wine . . . delicious!

charlotte.kingofpops.com

epicurean charlotte food & wine

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hilton head island

ocean playground for vacationers of all ages Larry Knupp/shutterstock.com; Bill Ragan/shutterstock.com

by sara kendall

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images courtesy sara kendall and hilton head island visitor & convention bureau

ust the thought of summer casts a spell on people, conjuring dreams of carefree beach days lasting until the sun slips below the horizon. When this happens to you, make your way to Hilton Head Island, a glorious island paradise that will bring to life your magical beach dream. This barrier island lures many to its shores to enjoy all its broad beaches, sub-tropical weather, low-rise oceanfront development, world-class golf and tennis, and hundreds of restaurants and shops.

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Sara Kendall; Hilton Head Island Visitor & Convention Bureau

There’s never a dull moment on Hilton Head Island. With bike trails beautiful scenery and fun activities for all ages, you and your loved ones will get closer to nature and to each other. Make Hilton Head is made for people who love to ride a bike. Even plans to come on down to this fabulous island to savor precious if it’s been a while since you last were on one, it’s hard to resist time together while collecting a few memories along the way. the island’s more than 100 miles of wide, paved bike trails. The well-shaded paths will quite often take you winding among miles of beautiful beaches picturesque Live Oaks with Spanish moss plunging into the scene, making for a beautiful ride.

There are 12 miles worth of reasons beach lovers can’t get There are 20,000 bikes for rent from kiosks located enough of Hilton Head. All beaches are public, but access to throughout the biking path system. Visitors can hit the trail for the beach may be private on plantations and many residential an easy, fun ride to explore the island. You won’t even realize areas. There are nine public beach accesses around the island. you’re getting in a workout, because you’ll be taken in by the Coligny Beach Access is the most popular because of all of the beautiful island scenery. amenities at this location. There is an unloading and loading zone with free parking just a block off the beach. You’ll also take a swing find clean bathrooms and showers conveniently located nearby.

A fountain splash area is a great way for little ones to cool off Hilton Head is known worldwide for its top-notch golf courses and wash away the sand. Need a break? Take a seat in one of and it’s annual PGA Tour event on Harbour Town Golf Links. the shaded swings or colorful Adirondack rocking chairs. If you Golfers can choose among 33 courses, with most having familydon’t want to schlep your own on the lifeguard-protected beach, friendly tees. Each course has its own unique characteristics umbrellas and chairs are available for rent. and challenges to suit every golf enthusiast. Looking to hone

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your skills? Then sign up for an instructional class while on the island.

Coaching is available for all skill levels, from beginner to advanced.

harbour town lighthouse Located on Sea Pines Resort, don’t miss the iconic red and white striped Harbour Town Lighthouse. It’s 114 steps to the top and the views make it worth every one. As you ascend, stop to view lighthouse artifacts and learn about the different eras of the island’s history. From the observation deck, take in the unparalleled surrounding land and coastal views. Maybe you’ll even spot a dolphin swimming in the water or watch a golfer take a swing.

the gregg russell harbour town playground Steps away from the lighthouse and adjacent to the marina shops, this playground will entertain young children for hours. A treehouse, footbridge and a lookout tower are fun favorites among the kids.

Mostly shaded by Live Oak trees and Spanish moss, the web of mighty branches of these meandering trees gives kids a wonderful place on which to walk, crawl and climb. A sand floor provides a natural cushion for kids at play.

Families can catch a live performance by singer-songwriter Gregg Russell under the Liberty Oak tree. He has been entertaining here for more than 30 years, and his performances are complimentary.

into the woods In the pristine natural beauty of its protected landscapes, take a walk through Sea Pines Forest Preserve. Gaze across salt marshes, pass over rice fields and spot wildlife on wetlands and lakes. Be sure to take the Shell Ring Trail to see a 4,000-year-old shell ring. This vast mound of broken shells is evidence of the area’s earliest inhabitants, and is listed on the National register of historic places.

You can even meander through this forest preserve on horseback, if you prefer. However you decide to explore this preserved land, it will be a peaceful experience, giving you a break from the sun underneath the canopy of Spanish moss covered trees.

aqua adventures

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Sara Kendall; aceshot1/shutterstock.com

Take advantage of the abundant water activities the island has to offer, from paddle boarding and kayaking to charter fishing excursions and sunset cruises. Jump on a wave runner to discover the coastline, or board a passenger boat to go on a dolphin tour.

Kayaking around the waterways is a great way to see the quieter side of Hilton Head Island. Along these scenic routes, you can enjoy the rich coastal environment, seeing several species of birds, jumping fish and even the occasional alligator lounging on the shore. It’s an up-close experience while getting in a good workout.

If it’s an at-sea adventure your kids are looking for, they can join a band of pirates in search of treasure. Designed for kids 10 and under, the Pirates of Hilton Head cruise lets you jump into the fun by battling pirates with water cannons to protect the booty. At the end of their adventure, kids join the crew singing and dancing to celebrate the victory.

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play pickleball Never heard of pickleball? You’re not alone, but it’s the fastestgrowing sport in the USA. Combining elements of tennis, badminton and ping-pong, it’s played on a court about a quarter size of a regular tennis court. Pickleball makes it easy for a family to play together and requires much less running due to the smaller court size.

Just so you know, the ball used in this sport doesn’t react the same way as a regular tennis ball. Even though it doesn’t have quite the bounce of a tennis ball, it’s still a good workout on a smaller court.

Head over to Palmetto Dunes Resort to give this sport a whirl.

where to stay Spanning across a third of Hilton Head Island, Sea Pines Resort is a 5,000-acre community offering a variety of luxury accommodations, world-class golf and tennis, gourmet restaurants and boutique shops.

On this bustling resort, you can find the iconic candy-striped lighthouse overlooking a marina filled with restaurants and shops. The famous Salty Dog Café is located in the South Beach Marina village within the resort.

Three years ago, Westin Hilton Head Island Resort went through renovations to the tune of $30 million. All of the guest rooms have been updated with new bathrooms and furnishings. This freshly updated resort features three pools and a hot tub on a beautifully landscaped oceanfront deck with restaurants and bars.

On a quieter side of the island, The Palmetto Dunes Resort is located on beachfront property where guests can stay at condos and vacation homes. Visitors can enjoy their fabulous amenities of golf, tennis, a marina and numerous restaurants and shops.

places to dine

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Sara Kendall; Hilton Head Island Visitor & Convention Bureau

Finding a good restaurant on this island can be a challenging task, because there are so many great ones from which to choose!

Most island restaurants feature locally-caught fish.

A Lowcountry Backyard is popular with locals and visitors alike, so go early to help reduce your wait time. As the name of the restaurant indicates, it’s a casual, easy-going atmosphere quickly felt throughout this establishment and with all the staff.

Located at the base of the lighthouse in Harbour Town, The Quarterdeck restaurant is in an ideal spot. Here, you can sit back and watch the yachts going out to sea or coming back to port while you dine.

The wildly-popular Salty Dog Café is not only a restaurant, but has become a Hilton Head destination. On the South Beach Marina village in Sea Pines Resort, the Salty Dog brand has expanded into six eating establishments featuring plenty of waterfront seating plus shops to purchase their famous t-shirts.

There are so many wonderful activities on this ideal beach destination, your family can fill their day with as much or as little as you want, to suit your family’s desires. You can stay up all night, or rest up to be ready to experience another fabulous day on this beautiful island.

Hilton Head Island is the perfect backdrop to create memories to be cherished long after your return home.E

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cheese please! an adventure in north carolina cheese by catherine rabb

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hether you knew it or not, North Carolina has been developing a national reputation for high-quality, locallyproduced foods and beverages. We’ve seen explosions in craft breweries, wineries and local distilleries. North Carolina’s rich barbeque heritage is being celebrated across the country. It’s particularly exciting to see how enthusiastically Carolinians are supporting locally-grown and locally-made food and beverages.

Farmer’s markets are packed with avid fans that support a swing back to local agriculture. North Carolina farmers and producers are featured on restaurant menus, and foodies are willing to make an effort to learn about—and seek out—the best North Carolina has to offer. Fortunately for us, cheese is no exception. Small batch, handcrafted cheese is produced across the state, in a wide variety of styles. And, boy, is it good. Cheese that is worth seeking out—and worth a drive—as the quality is exceptional.

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A friend and I decided to travel along the North Carolina cheese trail (of course, sampling all the way), and visited several cheesemakers. Yes, it was fabulous, and we learned a bit about the trail along the way. We quickly learned how much we didn’t know about the cheesemaking process, about dairy farming and about the dedication of the cheesemakers, and we had a blast learning even more. We also quickly discovered a few tips for a successful cheese trail excursion.

talk to the cheesemakers

Do take a minute to chat with the cheesemakers. They are a uniformly fascinating bunch of folks, often with terrific backstories. All are committed to their animals, if they have them, to their cheese and to providing healthy, fresh food for their neighbors. Following are a few of their stories, but with over 40 small cheesemakers in North Carolina, it’s on my bucket list to visit (and taste) with each and every one.

there are two cheese trails in north carolina fading d farms Very roughly, the Western North Carolina Cheese Trail, which centers around Asheville and the foothills, and the North Carolina Cheese Trail, which covers the central part of the state. Both have excellent websites with up-to-date information about the cheese producers, where each is located and a link directly to each producer’s website.

Unlike an established wine trail, however, where there may be a tasting room open at every stop, many of the cheese producers are tiny, juggling tending animals, making cheese and handling marketing, sales and distribution. Some producers have retail outlets on their properties with regular hours, and some only host visitors on specific days or by appointment. It’s smart to do a bit of pre-planning, calling ahead and checking websites or Facebook pages before you head out. If you’re really smart, you may be able, as you plan your trip, to find interesting stops for refreshments along the way by comparing your cheese trail route with the North Carolina Wine Trail, or the North Carolina BBQ Trail.

the cheese come from a variety of animals

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faythe and david diloreto | fading d farms

paradox farm creamery buffalo creek farm and creamery

buffalo creek farm and creamery faythe diloreto | fading d farms

David DiLoreto • Fading D Farm

A huge variety of cheese is produced in North Carolina, with milk coming from cows, sheep, goats and even water buffalo! Cheese making is an art form, with the hand of the cheesemaker evident, as well as the type of milk used.

Cheese may be made in a soft, semi-soft or hard style.

Some require little to no aging, while others are stored in cheese caves, carefully aged and matured over time.

An artisan cheese is one that’s made primarily by hand, in small batches. A farmstead cheese is made from the milk of the producer’s own animals, and outside milk is not purchased or used at all in the production.

Cheesemaker Faythe DiLoreto says, “Making cheese is part cooking, part chemistry and part magic.” Be sure to bring a cooler along, as you’ll want to stock up when you visit.

Located in Salisbury, Fading D Farms is one of a handful of working water buffalo farms in the United States.

Owners David and Faythe DiLoreto (a retired physician and teacher, respectively) fell in love with buffalo mozzarella on a trip to Italy. Why water buffalo? David notes that they are genetically closer to the wild than cows, which makes them particularly resistant to disease. David notes that milk from water buffalo contains an A2 protein similar to goat’s milk, making it possible for some lactose intolerant folks to enjoy the cheese.

The DiLoreto’s originally purchased six water buffalo, but now have 43 in total, as well as alpacas and a gorgeous Great Pyrenees dog, Valcor, who is the alpaca guard.

The water buffalo adults are big (around 2,000 pounds), a little stranger shy, but very sweet, and are each named for cheeses (Brie, Mozzi and Rella, and Pepper-Jackie).

When babies are born, they’re bottle fed and don’t begin milking until they’re three years old.

When learning to make cheese from water buffalo milk, Faythe had to experiment, as there were no recipes, and the milk had a different pH, stretch-ability and moisture content than milk from other animals. She jokes that her neighbors have gourmet pigs, and they got to eat the mistakes as she learned. Today, the DiLoretos have a spotless cheesemaking facility, where Faythe keeps meticulous notes and records about each batch of cheese she makes, and a cave that holds around 400 cheeses in various stages of brining and aging. Their retail space, open Wednesday and Saturday afternoons, showcases their cheese, as well as Nigerian crafts (their daughter is a missionary there).

Their cheese is a hit at several farmer’s markets around Charlotte—look for them in Salisbury, Davidson and Cotswold. Be sure to check out a crazy-good cheese Faythe makes called Sepore, a Tallegio-like cheese that gets a bit soft in the center as it ages, as well as a buffalo version of Bel Paese.

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featured cheesemakers Fading D Farm buffalo creek farm and creamery

Just outside Winston-Salem in Germanton, NC, is Buffalo Creek Farm and Creamery. Johnny Blakley (a retired police officer) jokes that they got started when he wanted a boat, and his wife, Robin, wanted a horse. Four horses and no boat later, they bought a historic, but abandoned, farm with brush so high they had to stand on the tractor to mow it.

At one point, the property had been a goldfish farm, and they had to fill in over 20 lakes to create a pasture.

Eventually, they sold off the horses, and got sheep and goats to graze. Johnny took a cheese-making course at NC State, and they began a two-year journey to establish their business.

There hadn’t been a dairy farm in Forsyth County in over 40 years, so the process was new to everyone involved. Robin tells of the long awaited day that the license for their operation came in the mail, and she kissed “that green piece of paper” all the way down the driveway, she was so thrilled.

Today, the Blakleys raise Nubians, and enjoy their “talkative” personalities. Robin tends the animals and does the milking; the goats get animal crackers as a treat after milking. Johnny makes the cheese, and the feta—both the marinated and the plain versions of which have won first place awards at the North Carolina State Fair—is fresh, light and utterly addictive. He also makes a number of flavored Chèvres, including one made with local Amish orange jam and cranberries, as well as a Dutch-style waxed dipped cheese. Instrumental in developing the NC Cheese Trail, they talk a great deal about how supportive the local cheesemaking community is, and how all support each other. The tasting room is open seven days a week.

piemonte farm

is a self-taught baker and cheesemaker, and has gained an avid following for his creations. His raw cow’s milk cheese, Don Augustin, is a Manchego-style cheese and takes several months to cure.

The two have a small cheese cave on the property, and, in keeping with their entrepreneurial spirit, big plans, which include adding dairy sheep to their property and planting a lavender field.

Sandra points out, “We like to cook, and we like to eat,” and the pleasure they take in both is shared with their fans. It’s also evident in Sandra’s warm and welcoming personality. Every third Sunday from April to October (except during July, when it’s too hot), they host a pizza club party at the farm. A hundred or more people show up, mingle and eat the handmade pizza Fabian makes in the outdoor wood stove while friends play music. To join them, visit their Facebook page and fill out the form called “Sunday Pizza.”

205 Fading D Farm Road Salisbury, NC 28144 704.633.3888 FadingDFarm.com

Buffalo Creek Farm and Creamery LLC 3255 Buffalo Creek Farm Road robin and johnny blakley | buffalo creek farm and creamery

Germanton, NC 27019 336.969.5698 BuffaloCreekFarmandCreamery.com

Piemonte Farm 1617 Brookhaven Mill Road Greensboro, NC 27406 336.584.5952

paradox farm creamery

PiemonteFarm.com

Paradox Farm Creamery was started in 2008 by a couple concerned about where their food was coming from. Two doctors (she a Doctorate in Physical Therapy, and he with a Juris Doctor degree—hence the name) started with 11 goats and began producing cheese a few years later. Today, Sue Stovall runs the farm alone, as her husband, Hunter, passed away suddenly in 2014. She tells poignantly of her decision to continue the business, and how quickly she had to decide what to do, as breeding season started just a month after he passed away.

Now, she runs the type of farm people imagine their food comes from. She still raises goats and does so in the most sustainable way possible. Babies stay with their mothers until they are weaned. The goats are pastured, not grain fed, and pastures are rotated to prevent disease. Two mini horses graze on the empty pastures, which helps the fields stay healthy. A small, but dedicated team, including cheesemaker Claire, crafts the cheeses and works with the animals. Be sure to try Cheese Louise, named for their first goats, Thelma and Louise. It’s wonderfully creamy and mild, and they boast a number of other excellent offerings as well. Lovely and gracious, Sue notes, “My life is so different than what I had planned,” but her many fans (including many restaurant chefs) applaud her dedication and thoughtful commitment to the entire process.

Paradox Farm Creamery 449 Hickory Creek Lane West End, NC 27376 910.723.0802 ParadoxFarmCreamery.com

sandra sarlinga | piemonte farm

When Fabian Lujan and Sandra Sarlinga moved to North Carolina from Argentina, they missed the bread from home. While they are new to cheese, they are not new to entrepreneurship, and began making herbal jellies and selling them at local markets. They wanted something that brought back customers each week, and began baking the much missed European-style bread, including baguettes, olive loaves and Parmesan loaves, using their church kitchen to produce them.

In 2013, they added cheese. They approached their friends at Calico Creamery, who welcomed them, shared their space and their equipment. Calico has been a workWhat a fun—and delicious—way to explore North ing dairy farm since the 1940s, with an excellent local reputation, making terrific cheese themselves. Fabian Carolina!E

sue stovall | paradox farm creamery

trail resources Western North Carolina Cheese Trail WNCCheeseTrail.org

North Carolina Cheese Trail NCCheeseTrail.com

NC Wine Trails NCWine.com

North Carolina Barbecue Trail NCBBQSociety.com/bbqmap/trail_map.html

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places to go, people to see

through the grapevine City Lights Rooftop, Charlotte’s newest and largest rooftop bar, is now open.

Located on the 19th floor of Le Méridien Charlotte hotel, City Lights boasts unparalleled views paired with a unique and exciting craft cocktail beverage program. www.citylightsrooftop.com

Open Table has recognized Café Monte French Restaurant and Bistro as one of the 100 Best Brunch Restaurants in America. Way to go Monte! cafemonte.net

Corkbuzz, the popular New York wine bar, is expanding its SouthPark location at Sharon Square. Expected to open in October, the bar, which opened last July, will be adding approximately 800 square feet in order to allow for separate dining and wine bar areas. charlotte.corkbuzz.com

iPho Vietnamese Noodles Grill and Bar has opened in the former Dragonfly location in the Madison Park neighborhood on Park Road. Featuring traditional Vietnamese cuisine with an emphasis on Pho, this family-owned restaurant also boasts a full-service bar and online ordering. www.iphocharlotte.com

A new sushi restaurant is coming to South End! Originating in Charleston, O-Ku will open this summer in the former Ferguson Gallery location in Atherton Mill. Offering dinner nightly and a sushi happy hour, O-Ku boasts Asian cuisine with a Southern approach. o-kusushi.com

Fern, Flavors From the Garden is closing their Central Avenue location and moving to Dilworth. Open for lunch and dinner, the new location on East Boulevard will add a much larger patio, a bar, additional parking and a chef ’s station overlooking an open kitchen. www.fernflavors.com

Charlotte restaurateur Frank Scibelli has opened a new restaurant called Yafo Kitchen in SouthPark’s Morrison Place. Now open for lunch and dinner, the Middle Eastern street food concept features simple Mediterranean fare made with bold flavors made from fresh, local ingredients. yafokitchen.com

Craft City Social Club has opened, introducing an energetic and engaging social hub that bridges the gap between outdoor poolscape and indoor adult playground.

As the only poolside social club in Charlotte, the fun yet relaxed destination offers complimentary game areas and an exceptional food and beverage experience.

The menu is inspired by Nuevo Latino cuisine, while the beverage program will feature a unique, considerable “by-the-pitcher” service, catering to groups of friends looking to relax and enjoy. www.craftcitysocialclub.com

Owner Bruce Stewart says Lola’s Restaurant, located at 300 S. Brevard Street in Uptown, has closed. Citing construction as the reason for closing, Stewart says he’s currently considering other options in Uptown and isn’t ruling out his current or another location.

Petit Philippe is growing! The popular Myers Park wine store is opening a concierge wine storage concept called La Cave in the former New World Olive Oil location about 30 yards from their current store on Selwyn Avenue. Owner Mark Meissner describes the concept, saying, “It’ll basically be a wine club for wine enthusiasts.” Featuring stateof-the-art climate-controlled cellars (lockers) for rent ranging in size from 8 to 32 cases, about 30 percent of the space has already been spoken for just from word of mouth.

If you’re interested in space, email Mark directly for pricing, availability and details. mark@petitphilippe.com | www.petitphilippe.com

Just in time for summer, King of Pops, everyone’s favorite mobile Popsicle cart brigade, has put down roots with a brick and mortar storefront in South End. Located just off the Rail Trail at 2500 Dunavant Street, the new location will feature all your favorites, as well as some specialty flavors not available in the carts. charlotte.kingofpops.com

Three new restaurants are headed to the new RedStone shopping center at the intersection of Highways 521 and 160 in Indian Land. Portofino’s Ristorante Italiano e Pizzeria, Red Rocks Café and Moe’s Southwest Grill will open next spring.

These will be the first South Carolina locations for Portofino’s and Red Rocks.

Deedee Mills (The Mayobird and The Summit Room) is opening two new restaurants in South End. The Packhouse and Joe and Nosh will be located on Morehead Street near the Dowd YMCA. The Packhouse will offer comfortable, upscale Southern fare, while Joe and Nosh will be a quick-service coffee bar.

Aix en Provence is now open for lunch weekly Tuesday through Friday. They’re also offering live music every Tuesday night from 6:00 to 10:00 p.m. www.aixenprovenceclt.com

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Sir Edmond Halley’s Restaurant & Freehouse recently celebrated their 20-year anniversary. Way to go guys!

Here’s to another 20 years. www.siredspub.com

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Ballantyne Beer Garden

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July Fourth Spectacular

Enjoy a pop-up Ballantyne Beer Garden on the South Lawn at The Ballantyne Hotel & Lodge! Featuring a cookout, local beers, live music and a drawing for prizes, this free event is open to the public.

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

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

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Festival X at USNWC

The U.S. National Whitewater Center opened its doors for the very first time in August 2006. A lot may have changed since then, but that shouldn’t stop you from celebrating 10 years in true USNWC form with live music, craft beer and outdoor adventure.

usnwc.org

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

scpeachfestival.net

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The Carolina Raptor Center invites you to enjoy local foods trucks, beer and wine tastings, live music and activities for adults and kids. Plus, you get to see the Raptor Trail at night!

carolinaraptorcenter.org

08 South Carolina Peach Festival

Sean Locke Photography/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

july

The 8th annual festival features four signature events— Asheville Cocktail Week; a major cocktail competition; an evening of desserts, wines and spirits; and the Grand Tasting—all supporting Slow Food Asheville.

www.ashevillewineandfood.com

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28th Annual Great Gatsby Gala

Dance to a 15-piece orchestra, enjoy beer, wine and heavy hors d’oeuvres from Charlotte’s most celebrated restaurants, a silent auction and more. at this event benefiting the National MS Society Charlotte Chapter.

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volume 8 • issue 4

sharing wine at the wells fargo championship l to r: Emily Fitzsimmons, JD Duncan, Heather Travis, Lauren Gray

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art show at j. sam's wine • spirits • food l to r: Steve Tsumas, Kim Adams-Moore, J. Sam, Carrie Parrziale

melka tasting at the fig restaurant l to r: Josh Villapando, Sarah Guterbacj, owner Greg Zanilsch, Brian Mockler, Jim Morasso, Gwen Collins, Cherie Melka

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rickety bridge tasting at the wine vault l to r: Andrew Harris, Linda Seligman, Diane Hall, winemaker Wynand Grobler

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celebrating cinco de mayo at cantina 1511 l to r: Liane Ibey, Kelly McNeirney, Brendan McNeirney

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scene around town

manning the window at the tin kitchen food truck l to r: Danny Guffey, Paul Heim, Hank Hanegreaff

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local flavor

fresh flavors to beat the summer heat

lomo de carne

(peruvian beef tenderloin skewers)

chef oscar • craft city social club

ingredients: 2 lb beef tenderloin ½ c red wine vinegar 1 bunch fresh cilantro

• • •

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1 tbsp aji panca ¼ c olive oil sea salt to taste

Cut beef tenderloin 1½- to 2-inch pieces and set aside.

To make the marinade, add the vinegar, cilantro, Aji Panca and olive oil to a food processor or blender. Blend for 30 seconds to a minute on high. Marinate the beef tenderloin for at least three hours. For best results, marinate overnight.

Place two to three pieces of beef tenderloin on a soaked wooden skewer. Season with sea salt and grill until desired preparation.

fish tacos with avocado and cabbage slaw courtesy of chef alyssa

ingredients: • 1 lb white flaky fish, like mahi-mahi or rosefish • ¼ c canola oil • 1 lime, juiced • 1 tbsp ancho chili powder • 1 jalapeño, coarsely chopped

• ¼ c fresh cilantro leaves, chopped • 8 flour tortillas • 8 to 10 corn tortillas • 1 avocado, thinly sliced

Place fish in a medium-sized dish.

Whisk together the oil, lime juice, ancho, jalapeño and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove from the marinade and place onto a hot grill on medium-high heat, flesh side down.

Grill the fish for 4 minutes on the first side, and then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Serve the tacos in warmed tortillas and topped with avocado and slaw.

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cabbage slaw: • ½ c sour cream • 1 lime, zest and juice • 2 tbsp red wine vinegar • salt and white pepper, to taste • ¼ c chopped cilantro • 1 lb shaved cabbage • ½ red onion, thinly sliced Whisk the sour cream with the lime, vinegar, salt and pepper.

Toss in vegetables and adjust seasoning.

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the juice

Slow Juice for Healthy Living

$299 • www.hurom.com

Muscle, Meat, Repeat! $59.99 • www.mancrates.com

Hurom slow juicers press fresh fruits and veggies gently to deliver the most natural flavor, color and nutrition, resulting in a homemade juice that is fresh, delicious and full of the nutrients you need. The H15’s low-speed mechanism cold-presses every drop of juice from foods resulting in a yield of up to 35 percent more than other traditional juicers. And with Hurom’s juicers, you’re not limited to just creating fruit and vegetable juices—you can also make smoothies, homemade ice cream and milkshakes, just in time for the hot summer months!

The piñata, the world’s universal symbol for fun, just grew up. Not only have the folks at Man Crates designed a bull piñata with a hyper-punchable face, they swapped out the sugary stuffing for a 24-piece fiesta mix of fine meat. The perfect swing will give way to a surprise flavor storm of jerky strips and meat sticks. Plus, there’s a wheel of fury to determine the weapon of choice. Head-to-head with a head butt? Nunchucks? Only the spinner can decide.

Shred BBQ Like a Bear

$49.95 • hotlogicmini.com

from $12.95 • www.bearpawproducts.com

Revolutionizing the hot meal experience, the Hot Logic Mini is a personal portable oven great for the office, the job site, the campsite or anywhere you have an outlet. Now you can enjoy fresh-cooked hot meals, reheated meals or perfectly cooked prepackaged meals anywhere! This mini oven slowly and evenly heats your meals to preserve moisture and enhance flavor. No super-hot overcooked edges, no frozen centers and no worries about sharing a dirty microwave.

Available in four colors.

Just in time for the summer BBQ and grilling season, Bear Paws are a must-have tool in your arsenal for perfect barbecue pulled pork or chicken! Extremely sharp and easy to grip, Bear Paws make it quicker and easy to shred pork, roasts, chicken and more! Gently pull the paws through the meat and let the tines do the work gliding along the cutting board surface—no poking, digging or hard pulling is needed. In addition to pulling meat, Bear Paws are extremely versatile and also work for all types of kitchen uses, including handling turkeys, hams, roasts, large fruit and vegetables, as well as tossing salads and pastas.

Gather Around the Table for a Good Meal $27.95 • www.amazon.com

In her debut cookbook, Melissa’s Southern Cookbook: Tried and True Family Recipes, popular blogger Melissa Sperka shares the secret recipes that have made her one of the most popular Southern cooks online. From the fluffiest buttermilk biscuit to the crunchiest fried chicken—plus her famous Chocolate Chip Toffee Potato Chip Cookies—Melissa features recipes for gathering around the kitchen table with family for meals, an important part of every day.

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Heating Your Next Meal is a Cinch!

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Slice Your Bagels Safely and Easily

$5.99 • www.amazon.com

Urban Trend’s patented bagel cutter is easy to use, easy to clean and safer than the alternatives.

The razor sharp serrated blade is safely tucked inside the ergonomic housing, making it safe to use. Plus, there are no moving parts or assemblies, so it’s easy to clean. The ARC bagel cutter fits comfortably into the palm of your hand, and the integrated rubber grip make it easy to use.

volume 8 • issue 4

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