March-april_2015

learn how wine to water is providing clean water to people around the world

discover the secrets to dining out with a group wine, swine and dine your way through lexington

march • april 2015

contents

BARRINGTO N’S ~

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Est. Est.

2014

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secrets to a successful group restaurant experience

2009

CLT-15-3710-MAGAZINE

4TIME

WINNER

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National Retailer of the Year Award

Total Wine & More.® The selection is incredible.

Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines and 2,500 beers. With over 110 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry.

They are committed and dedicated to bringing you the Total Wine Experience.™

North Carolina’s Largest Selection of Wine, Beer and More Under One Roof – at the Lowest Prices!

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

Get Social With Us TotalWine.com

wine, swine and dine through nearby lexington

to water: providing clean 26 wine water to people in need worldwide

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 for the start of spring from campus to kitchen: bring your favorite carolina cooking straight to your table

10 seats & eats

a different kind of deli on charlotte’s west side

12 profiles of passion

volume 7 • issue 2

enjoy the experience, events and wines at childress vineyards

a calendar of local events

check out who’s been out and about

36 local flavor

perfectly paired and prepared pastas

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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Your Best Source for Residential Real Estate.

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

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

publisher/editor Linda Seligman

KATE TERRIGNO REALTOR®/BROKER 631.903.3021 kterrigno@dmahomes.com

associate editor Ashley Blake Summerlin

contributing editor Kate Bruce kate@epicureancharlotte.com design & production Ashley Blake Summerlin ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 staff photographers Linda Seligman, Ashley Blake Summerlin contributing writers Kate Bruce, Courtney Matinata, Catherine Rabb, Michael J. Solender, Rachael White, Emily Williams

Historic Dilworth |1716 Kenilworth Avenue zenasianfusion.com | 704.358.9688 Tapas • Steakhouse • Wine Bar

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Toringdon Market at Ballantyne

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With A Nice Glass Of Wine 336.258.2333 • WWW.ADAGIOVINEYARDS.COM 139 BENGE DRIVE • ELKIN, NC 28621

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12239 North Community House Road

cover image Wine to Water Phyllis Shore Sticks N' Stones Imagery

704.540.7374 www.mirospanishgrille.com

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ripe for the picking

ripe for the picking

Joel Lemke of Lake Norman Winery suggests you try the Jetton 2012 Napa Valley Cabernet Sauvignon.

Helen White of Sir Edmond Halley's recommends the 2012 Moillard Côtes du Rhône Les Violettes.

Shipped over in barrels and bottled locally, Jetton has flavors of black cherry, currant, cedar and oak that hit the palate with a silky texture and dense tannins. This wine delivers a long, smooth finish.

Medium-bodied and dry, this wine boasts bright violet notes on the nose and a palate of black fruit and red berries. The finish is balanced in tannin and acidity. Pair with chicken, pork, bean soups or sausage, or enjoy alone as an aperitif.

Bottle $49.95

Glass $7.50, Bottle $30.00

James Porter of Total Wine & More is excited about 2013 TULI Pinot Noir Sonoma County.

Bottle $25.99

This stunning Pinot Noir has aromas of cranberry, red apple, toasty cinnamon and vanilla, which hint at the flavors to come.

On the palate, its bright fruit and light tannins round out the wine nicely.

Phong Luong of Zen Asian Fusion is raving about the Torbreck Woodcutters Shiraz 2012.

Bottle $48.00

Dense, rich and opulent, this wine combines great fruit purity with texture, complexity and finesse. It is elegant, structured and powerful.

Thierry Garconnet of Terra Restaurant is enjoying the 2012 Poderi Parpinello Monica di Sardegna Superiore.

Bottle $45.00

The intense ruby-red color of this wine is typical of the Monica grape. Persistent aromas of ripened cherry, cassis and black pepper carry through to the palate and are followed by sweet hints of chocolate and firm tannins.

Matthew Matinata of Old Stone Steakhouse in Belmont recommends the Peter Lehmann Shiraz 2012 Barossa Valley.

Bottle $38.00

The outstanding 2012 vintage has produced a Shiraz with deep color and a bouquet of dark plums and chocolate. This is a full-bodied wine with soft, velvet tannins and a long finish.

While drinking beautifully now, it can be cellared with confidence for another five to 10 years if so desired.

Monte Smith of Café Monte French Bakery & Bistro is enjoying the 2013 E. Guigal Tavel Rosé for the spring.

Glass $12.00, Bottle $48.00

Signs of warm seasons are swooping in and getting me in the mood for a refreshing cocktail. This issue’s choice is one that you don’t want to miss. Inside Piedmont Row, you’ll find a classic Steakhouse favorite: Del Frisco’s. But it’s not the steak that I’m craving.

drinks with kate

by kate bruce

Wander inside, and you’ll find my go-to cocktail and steakhouse secret glowing inside an illuminating glass jar at the end of the bar. Bright, yellow stacked Hawaiian pineapple slices fully immersed in Clementine Vodka radiate through the glass. Epicurean readers, I introduce you to ‘The VIP.’ A personal favorite that does not disappoint, this signature cocktail is a labor of love. The golden, rich pineapple is infused in vodka for 14 days and delicately strained. Each delicious drink is shaken on ice, creating a sleek layer of froth on top and served up in a martini glass draped with an orange spiral over the rim. Grab a seat at the bar and indulge. This cocktail is smooth, silky and delicious—not too sweet and not too strong, but just right. The top layer of foam adds a pinch of creaminess to each and every sip. Radiant in color and decadent in taste, this cocktail is one worth savoring. Trust me, it’s hard to beat. Until next time... cheers & enjoy!

(Tip: Wednesday night is a special price for The VIP!)

Put your best wheel forward.

Full-bodied and dry with flavors of strawberries and wild-fruits, this wine boasts a refreshing almond-bitterness in the finish. Tavel is a perfect apéritif and a superb companion to informal meals and spicy foods. Composed of Grenache, Cinsault, Clairette, Syrah and others.

Will Hildebran of Ten Park Lanes recommends the 2013 Alamos Malbec for your bowling game nights.

Glass $7.00, Bottle $27.00

The nose offers bright black cherry aromas with light floral notes and a touch of toast. The mouthfeel is full and rich, with ripe, concentrated cassis and black raspberry fruit flavors interwoven with a touch of chocolate and sweet spice from light oak aging.

When We Shine, You Shine.

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juicy morsels

from campus to kitchen:

bring your favorite carolina cooking straight to your table article and images by courtney matinata

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o you ever catch yourself thinking back to your college years and suddenly find yourself with a craving for that one go-to dish you ordered repeatedly for four straight years?

How about that lunch you always grabbed in between classes that you’re coming to realize you may never find a suitable replacement for? If you’re like me, it happens on a regular basis.

Maybe you’re a soon-to-be college freshman contemplating what on earth you’re going to do without your mom’s desserts.

Take it from me; you will survive. Even better, in a few years, you’ll find yourself proudly joining the ranks of your former classmates as you rave about the top tastes of your college days.

The truth is, college dining has come a long way. Stories of mess hall mysteries and cafeteria concoctions are long gone, and in their place has emerged an era of impressive, high-quality cooking. Dining establishments in general have reached a whole new level in regard to culinary practices.

From local ingredients and farm-to-fork philosophies to allergy-free initiatives, I’ve been blown away by the creative

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and innovative outlook of the restaurants I’ve come face-toface with over the last year.

In the fall of 2013, I took on a project with my business partners, Carla and Matt, in an effort to bring college fans their favorite fare from past to present. Coming from a large ACC school ourselves, we understood the allegiance associated with a college town. It’s no secret to those close to us that we still reminisce about our glory days, the years that surround some of our very best memories. Our thinking was that others must surely share our same enthusiasm for their very own alma maters, so why not bring our fellow college fanatics their personal favorites? With this notion, and Carla’s bold initiative, the first two At the Table cookbooks were born.

In the newly released At the Table with The University of North Carolina at Chapel Hill and At the Table with NC State, we bring you a unique combination of campus culture and cuisine, as well as the legacy and loyalty that spring from it.

From popular downtown dishes to campus dining must-haves, volume 7 • issue 2

our featured recipes deliver the culinary expertise of these two North Carolina communities to the comfort of your own home.

Now, we know not everyone is a natural cook. For instance, anyone who knows me is familiar with the fact that I won’t just march into the kitchen and start baking up something delicious from scratch. I am a perfectionist, which leads to my crucial need for clear and precise recipes. With the help of our talented (and patient!) contributing chefs, these recipes are comprehensive and condensed enough for the average home cook. It was important to us that we focus on not only offering the delicious dishes you long for, but that they are presented in an unintimidating manner and don’t require ingredients you have to spend hours tracking down at a specialty store.

The restaurant owners and managers within Raleigh and Chapel Hill were amazing to work with, and we were so fortunate to have had them share their knowledge with us. The love they have for their careers is inspiring to witness firsthand, and it made me even more excited at the end of this process to be epicurean charlotte food & wine

able to share my own passion with all of you.

I love every challenging minute of putting an experience or ambiance into words, being able to ultimately connect with someone by unearthing a common interest. Combining my passion for journalism with my adoration for anything collegiate, and of course my infatuation with great food, made for my ultimate dream job.

My hope is for readers to find what excites them—for new students to look forward to the adored favorites of those who came before them, cooking enthusiasts to be motivated toward new ideas and techniques, and residents to look proudly upon the communities in which they live and the traditions, character and heritage that make them come alive.

For those who share a calling for great cuisine and a school with a stronghold on their hearts, come take a trip down memory lane with us and let a flood of nostalgia fill your home.E Courtney Matinata is the author of the At the Table Collegiate Cookbook Series, now available in stores and online at MascotBooks.com, BarnesandNoble.com and Amazon.com.

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seats & eats

a different kind of deli on charlotte’s west side

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ne of the perks of living in a tightly-knit neighborhood is having a designated hang-out spot that everyone knows about, whether it’s the local pub, a well-known restaurant or a little store on the corner. For residents of Charlotte’s west side (or perhaps anywhere in the city), Rhino Market and Deli on West Morehead Street, which opened this past fall, is the go-to place for beer and exquisite sandwiches… and can even be said to boast a small store. Whether you’re looking for local (or not-so local) craft beers and wine, high-quality deli fare or you just need to pop in to pick up a few pantry supplies, this place has it all conveniently nestled into a one-stop space.

Owner Rob Rondelez says his focus has been on catering to the surrounding neighborhoods, including Wesley Heights and Bryant Park, and especially to people who want really fresh, homemade food.

“I’ve been in the hospitality and restaurant business for 29 years,” Rondelez says. “I’ve dabbled in everything from pizzerias to fine dining and bartending to wine sales. Rhino came about because I wanted to run my own store focused on great food, customer service and a great wine and craft beer selection. Most importantly, we want to service the west side of Charlotte, because they were lacking in what we do.”

by emily williams images by linda seligman

Indeed, what Rhino Market does is a step above and beyond what your typical deli provides. The expansive craft beer selection alone is enough to tickle pink even the most die-hard aficionado, along with an impressive wine collection. There are light grocery items for purchase, like paper towels and pet food, and little touches like old-fashioned candy at the register give the deli its charm.

The space is airy and open in a small warehouse-like setting, with a plain brick façade outside that belies the vibrant, laid-back atmosphere inside. Tall windows let in plenty of sunlight, and small tables with glass surfaces display hip collages of retro photographs and magazine clippings. The emphasis is also on local food products: Rhino Market uses and sells food from Charlotte vendors, like Queen Charlotte’s pimento cheese and sliced desserts from the Carolina Pie Company. There’s also grass-fed, hormone additive-free meat from Two Moon Farms available for purchase.

The menu may look simple or uncomplicated at first glance, but don’t let that fool you in the slightest. Along with vegetarian items and the “Build-Your-Own” sandwich concept, there are some very unique combinations and flavors that Rondelez says can’t be found anywhere else in Charlotte. “One thing I’ve been told is that our chicken salad is the best people have had

owner rob rondelez

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rhino market and deli 1500 w morehead street #e • charlotte 704.348.1428 • rhinomarket.com in town,” Rondelez points out. “The key is the seasoned, bonein pulled chicken. We roast whole chickens and toss it with water chestnuts, grapes, celery and mayo.”

The chicken salad is everything Rondelez describes: the right amount of creaminess without being too chunky, with a satisfying crunch from the water chestnuts and sweetness from the grapes. But that’s just the beginning. What looks like a normal deli selection is actually quite unique when you finally get down to the taste test. The house vegetable soup will remind nearly anyone of what their Mom used to make; it’s hearty and healthy, with large, satisfying chunks of carrots, celery and potatoes in a broth that hits the spot perfectly on a cold day, or any day. The German potato salad is atypical in that it doesn’t include mayonnaise or mustard, just vinegar, oil, herbs and red onion to give it a kick. But after one nibble of the pleasantly acidic flavor, you will seriously foreswear any other potato salad with mayo and pledge allegiance to Rhino’s version.

Then, of course, there are the sandwiches themselves. The Cold Turkey, with cucumbers and tomatoes, lights up your taste buds in seconds once you taste the tangy Dijon vinaigrette slathered on your choice of bread. The Sicilian, an Italian concoction of capicola, prosciutto, salami and provovolume 7 • issue 2

lone, is delightfully chewy on ciabatta bread, especially if it has been warmed. Coupled with a beer or glass of wine, any of Rhino’s sandwiches or salads makes for the perfect lunch.

Patrons have much to look forward to beyond the menu, according to Rondelez, who checks off the list of current and upcoming events. “We are already hosting craft beer bottle share nights on Wednesdays, and have wine tastings on the first Wednesdays of every month,” he notes. “Then we have some great local DJs spinning on Thursdays and live music on Saturday nights. We also started something called ‘Wak Wednesday,’ where talented folks can get up and recite poetry, sing, dance and the like.”

Along with plans to begin serving brunch in the spring, Rondelez says to be prepared for a summer filled with plenty of outdoor parties and keeping the craft beer selection at full throttle. “We’re getting ready for a busy summer and looking to throw some parties on the patio al fresco style, along with building relationships with some of the cool regional breweries to keep up with the demand!”

If Rhino Market and Deli continues serving scrumptious deli food, beer won’t be the only thing in demand by its growing base of loyal patrons. Stop by and get into some “urban grazing” on Charlotte’s west side.E w w w.epi cu rea n ch a r l otte.com

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profiles of passion

enjoy the experience, events and wines, at childress vineyards

by catherine rabb

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hildress Vineyards recently celebrated their 10th anniversary last August. When NASCAR team owner Richard Childress opened this gorgeous, state-of-the-art winery in 2004, the fledgling North Carolina wine industry was just beginning to emerge, and a great deal has happened for both Childress and North Carolina wines during that decade. Childress Vineyards hosted over a million guests at the Lexington, North Carolina, winery, placed Childress wines in shops and restaurants all across the state to rave reviews, and often led the way in the dynamic growth in the North Carolina wine industry.

When you approach this spectacular villa, it’s almost hard to believe that the facility is in the heart of Lexington farmland, just a short drive from downtown Charlotte, instead of somewhere in Europe. While the building is very elegant, the welcome is distinctly Southern, with staff oozing hospitality and charm. Marketing Director Julia Kiger says, “At Childress Vineyards, we pride ourselves on hospitality. We want everyone to feel welcome and comfortable.”

Childress produces a wide range of wines in a variety of styles— whites and reds, both dry and sweeter in style (in the beverage world, dry means wines without perceptible sweetness), as well as dessert and sparkling wines. Tastings are relaxed, unpretentious and fun, and each one is tailored to guests’ taste preferences.

There’s a pretty Bistro available for lunch that overlooks the vineyard. One of my favorite wine memories is sipping a chilled white on the Bistro patio one sunny day in late spring after the vines had begun flowering. The view of the vineyards was lovely, you could hear the bees buzzing and could practically see the vines growing— a perfect way to spend the day. Wine Enthusiast Magazine named Childress Vineyards as one of the top 25 tasting rooms in the country, and a visit should be on every wine lover’s must-do list.

The wines produced by Childress are the real deal. Winemaker Mark Friszolowski is very, very good at what he does, having produced hundreds of award-winning wines during his time at Childress and creating a devoted and loyal following among wine drinkers. Within the industry, he is widely regarded as one of the most talented and gracious winemakers in the state, sharing information and advice with other producers and growers.

Friszolowski is an enthusiastic supporter of the fast-developing North Carolina wine industry, sitting on the boards of a number of organizations devoted to sharing knowledge about North Carolina wine production.

A veteran of winemaking around the globe before he came to Childress, he recalls, “I moved to North Carolina to stay here, and to help build the industry.” He points out that wine regions emerge together, by making consistently good wine from all of the producers. With the North Carolina wine industry generating

childress vineyards 1000 childress vineyards road lexington • 336.236.9463 www.childressvineyards.com winery hours: mon - sat 10 a.m. - 5 p.m. sun 12 p.m. - 5 p.m. bistro hours: lunch 11 a.m. - 3 p.m.

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2 billion dollars this year, he notes, “That’s pretty darn good for a specialty crop, and very good for a growing industry that has just weathered a serious recession.”

Friszolowski’s motto for winemaking is “make it all good,” aiming to craft wines that are pleasant, balanced and easy to drink.

And that’s not always easy in North Carolina. When speaking about his wines, Friszolowski uses the metaphor of being a chef.

Starting with good ingredients is the key.

North Carolina growers face a number of challenges in the vineyards to produce ripe and healthy grapes, including temperature spikes, humidity and devastating frosts in the spring.

He and his team have worked hard to find the best grapes and rootstocks for the sites, planting experimental vineyards and making the vineyard environment conducive for ripening grapes fully with row spacing, trellising and leaf pulling techniques.

In a temperamental climate like ours, each year will provide new challenges for the winemaker. In great years, Cabernet Sauvignon is spectacular alone. In other years, it might be better as part of a tasty blend, much like a chef looks at the individual ingredients and decides what the finished dish will be.

When asked what his favorite variety is, Friszolowski raves about Sangiovese (used widely in the Tuscany region of Italy), noting that it makes “smooth, elegant, lower tannin wines” that are a favorite with winery tasters. However, finding just one perfect grape for North Carolina is a long way off. Friszolowski thinks maybe even a generation away, as growers in the region work to find just the right clones and varieties for the climate, which is a slow and lengthy process.

Friszolowski feels an obligation to turn people on to wine, and the wide variety of grapes grown and wines produced at Childress have broad appeal, with a bit of something for everyone.

Friszolowski is even hand crafting a traditional method sparkling wine, using the labor intensive traditional method of the Champagne region. To be able to produce wine in this old-school way, he had to source hard-to-find equipment from Spain that dates back pre-World War II and does much of the complex production work by hand.

The winery also hosts a number of events. The Trifecta tasting changes weekly and features a three-course meal paired with a wine flight or single selection. Wine tasting changes monthly, so repeat visitors can taste something different each time. With the restaurant, nearby hotel and beautiful grounds, Kiger notes that this is a place you can visit, relax, spend and enjoy a day.

It’s been exciting to watch the industry develop over the last decade, and it will be fascinating to see what the talented team at Childress does in the next. One thing is for certain, we’ll all be winners as we enjoy the wines and the hospitality from this special place.E ma rch • a p r i l 2 015

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secrets to a successful group restaurant experience

by rachael white reprinted with permission from menuism.com

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s wonderful as entertaining at home can be, sometimes going out to a restaurant is just more appealing, especially with a large group.

Among the upsides: professionally prepared dishes cooked to order and hours saved washing dishes, shopping, cooking and cleaning. But pleasing a big group can be challenging. What kind of restaurant should you chose? How will the bill be paid? Will everyone like the menu selection?

What if there aren’t any options for the vegetarian in the group? Inevitably, the bigger the group, the more logistical challenges you may encounter like the awkward post-dinner moment when the check comes out and you have to do the math.

Group dining at a restaurant requires a bit of work and planning—certainly more than an impromptu dinner with your neighbors or your best friends from way back when. But done right, there’s nothing better than having fun and enjoying a meal with people you care about. For events that are planned and purposeful, here are some easy tips that will help make your next group restaurant experience a successful one.

decide on the details first

andres/bigstock.com

Before you choose the restaurant, plan the rest of the details— it’ll help you narrow down your restaurant choices. Decide how many people you want to invite and how much you are willing to spend. Depending on the size of the group and the nature of the occasion, you may wish to cover all or part of the cost yourself. If that’s the case, make your decision clear when you invite your guests so they know roughly how much money they’ll be responsible for shelling out.

As the host, you have many options for enhancing the dining experience for your guests and/or shouldering an extra portion of the cost. You could, for example, bring a couple bottles of wine for the dinner and cover the corkage rather than footing the entire bill yourself. Or, you could cover the cost of the gratuity (more on that below) so your guests don’t need to. Whatever you decide, set a limit for yourself so you know exactly how much you are willing to spend on the event.

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chose the restaurant wisely

Choosing the restaurant for a successful group dining experience usually involves more than simply going to your favorite neighborhood café. Here are a few considerations to weigh in order to ensure that your guests will be comfortable.

Accessibility: Choose a restaurant that is easily accessible for your guests. Is there ample parking? Are the directions easy to follow?

Ambiance: If you haven’t been to the restaurant already, take a few minutes to check out the space. Is the lighting welcoming? Does the restaurant have adequate space for accommodating your party?

Noise Level: No matter where you’re entertaining, it’s important to create an atmosphere that allows guests to converse comfortably. If the group would need to be seated near an open kitchen, for example, you may want to rethink the restaurant choice. Yelling over the din of clanging pots and pans isn’t ideal. Is it too noisy to foster good conversation?

Seating: For large parties, it’s smart to ask about the types of table that are available.

Large round tables tend to work best for allowing the entire group to converse, but the space may be limited to a small number of guests. If that’s the case, ask whether it would be possible to rearrange the tables to seat your party more comfortably.

find a point of contact

specify which table(s) you prefer. This is easiest to do inside the restaurant rather than over the phone.

Additional Costs: If you’ll have a large number of guests, ask the restaurant manager to weigh in on an appropriate number of servers and whether that will impact the overall cost of the event.

plan for costs in advance

With a large party, it’s possible that you’ll need to pay a deposit up front. If so, take care of this when you make the initial reservation so you don’t have to worry about it later. Also ask about any other additional fees that the restaurant may include. This will vary depending on the number of guests, and you may not need to pay anything on top of the final bill at the end of the evening.

Finally, remember that a built-in gratuity usually protects the server(s) from being stiffed on a large bill. However, for excellent service, it’s always appropriate to pad the tip, since included gratuity is often less than 20 percent. As the host, you should know beforehand whether gratuity will be included in the total or whether it needs to be added at the end so that all guests are aware and pay appropriately.

make the rounds

Once you’ve decided on the restaurant, speak with a reliable member of the restaurant staff, such as a head host or restaurant manager, who can help you work out details involving the menu, reservation time and number of servers required for your party. Confirm your contact’s information so you can connect easily if you have other questions before the event. Coordinating with a single point of contact is always easier than juggling multiple conversations and having to keep track of who’s responsible for what.

A few considerations to keep in mind: Special Requests: If you have guests with special dietary needs, communicate any special requests in advance to make sure that the restaurant is able to accommodate them. There’s nothing worse than realizing at the last second that you need a special meal prepared for your guest, especially if the kitchen staff isn’t very flexible. Rachael White is a writer for menuism.com and is constantly searching Reserve Your Table: Nail down a for new ways to make entertaining easier and more interesting for reservation time as soon as you can and guests in a variety of environments and situations.

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Even if you’re hosting an event outside of your home, the basic rules of hosting still apply. For example, you should take every opportunity to speak with each of your guests throughout the evening. Make sure everyone feels included and comfortable—and don’t forget to enjoy yourself!

If one of your guests is unhappy, remember that you are the restaurant staff ’s main point of contact. Take charge but remain pleasant when explaining the situation and asking for help in resolving the problem. Do your best to help and avoid unpleasant encounters, which can turn off the servers and your guests, ruining the fun. Roll with the punches and let the restaurant do what they do best.

Entertaining at home is a lot of fun, but even veteran hosts and hostesses sometimes need a break from the stress and all-consuming work that goes into hosting.

Restaurant dining can be the perfect solution for group entertaining if you remember these simple secrets.E

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the bob timberlake gallery courtyard

lexington, n.c.

wine, swine and dine through nearby americana by michael j. solender

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images by craig distl & michael j. solender

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this delightful small town has much more than barbecue to enchant intrepid day-trippers and weekenders alike. If variety is the spice of life, Lexington, North Carolina offers visitors an entire kitchen cabinet’s worth.

The tiny hamlet, just beyond an hour’s drive north of Charlotte, has no less than 17 barbecue restaurants to serve a population of 19,000. This makes Lexington the undisputed ‘Barbecue Capital of the World.’

The title is a source of great pride for locals and a cause for celebration and sharing. More than 200,000 festival goers flock to Lexington each October for their annual barbecue festival, one of the largest single-day festivals in North America.

While the town is most certainly known for its signature Lexington-style ‘cue, visitors are delighted to find several days worth of diversions, attractions and activities to captivate their attention for a spontaneous afternoon get-away or an entire extended weekend.

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Lexington boasts four area wineries, each offering tastings and tours.

Native son Bob Timberlake might just be on hand to greet visitors at his expansive gallery featuring his original artwork, home furnishings, accessories and personal memorabilia.

NASCAR legend Richard Childress makes his home here, and visitors swarm to his RCR Racing Museum. The museum has been expanded upon the site of the original No. 3 race shop, where team owner Childress partnered with the late Dale Earnhardt Sr. This 47,000-square-foot racing Mecca pays homage to Childress’s illustrious career, in addition to featuring 47 rare vehicles and being packed with decades of NASCAR history and mementos.

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the candy factory

Low and slow pit smoking is the second crucial Strolling down Lexington’s Historic Main Street is sure to spark nostalgic remembrances, whether step for barbecue, according to traditionalists. The sampling the renowned pimento cheese at Conrad legendary Lexington Barbeque off U.S. Highway & Hinkle, an area grocer in business since 1919, 64 has been pit smoking their shoulders using hardwood for more than 60 years. satisfying the sweet tooth at Eight to 10 hours in the pits, The Candy Factory or window lovingly turned every so often, shopping at any one of a dozen What makes is standard care for fallingshops along the way.

Lexington-style off-the-bone tender barbecue served here. pit smoked barbecue barbecue so very “It has to be cooked with What makes Lexington-style special are four wood,” said Rick Monk, the barbecue so very special are third generation of his family four key elements that local key elements that serving barbecue from this pit masters say are critical in crafting the highly-soughtlocal pit masters say Lexington institution. Lexingafter local mainstay. ton Barbecue uses a mixture The initial step is using only are critical in crafting of Hickory and Oak, as do most other restaurants in pork shoulders—these make the highly-soughttown. “When you saturate any for moist and juicy barbecue. after mainstay. piece of meat with smoke,“ Cecil Conrad is the second he says, “it goes all the way generation owner of the highlythrough the meat and the regarded Bar-B-Q Center on North Main. “We sell about 100 to 150 pork flavor is just unreal.”

Bucking the traditional trend of the hardwood pit shoulders a week,” said Conrad, who noted that the pre-cooked or “green weight” of a shoulder is 18 to and serving some mighty fine barbecue in the process is hometown favorite Speedy’s Barbecue. Here, the 20 pounds.

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pit masters use rotisserie electric smokers, allowing the natural smoke from the drippings to flavor their ‘cue. Lettuce lovers can order up a Barbecue Salad and get crisp, tasty fresh greens served with barbecued porky goodness right on top—hog heaven.

The third crucial step for true Lexington barbecue is the sauce. Or, as they call it in these parts, “dip.” No fancy rubs or marinades go into prepping the pig in this town. Some joints use a light dusting of salt, but most go “naked” in their prep, letting the pit smoking do all of the work.

That tang that the ‘cue is known for is achieved in the dip (pronounced with two syllables by the locals, di-yip). A thin, vinegar-based accompaniment, local dips combine ketchup, sugar, salt, crushed pepper and either cider or white vinegar in secret amounts to create their signature blends.

Pulled, chopped or sliced sandwiches or ‘cue platters are topped with a kiss of the dip and served with

plenty on the side. It’s for dipping, of course.

Finally, the last element setting apart authentic Lexington-style barbecue is the variety of sides available with your meal. Hushpuppies, onion rings, French fries and okra are just some of the many tasty accompaniments you can ponder when ordering.

Don’t forget the “red slaw,” tangy coleslaw made with dip as a substitute for mayonnaise. Most say it’s the perfect foil for the barbecue and slather it right on top of their sandwiches.

For chicken lovers, head over to Smiley’s Lexington Barbecue, where folks enjoy fork tender bird Thursday through Sunday. Coleslaw purists can get a mayonnaise-based slaw here that’s tangy and sweet, as well as a bit different from others in town.

Save room for home-made carrot cake when stopping in at Smokey Joe’s Barbecue, another great family run place with warm hospitality, pit cooked ‘cue and plenty of locals with which to rub elbows.

No fancy rubs or marinades go into prepping the pig in this town.

Most go "naked" in their prep, letting the pit smoking do all of the work.

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Visitors will find his Tuscan-style, flag stone and arbor-flanked winery stunning. In the tasting room, you can sample premium varietals, desert wines, house blends, a sparkling wine and special Reserve wines. Be sure to have lunch at The Bistro over a glass of wine while overlooking the estate.

main street strolling: pure americana time for wine

Don’t miss out on some of North Carolina’s finest local wines while visiting Lexington. The area is the southeastern gateway to the Yadkin Valley wine region, North Carolina’s first federally-approved American Viticultural Area (AVA) and home to four wineries.

Drop in on Weathervane Winery, where founder and winemaker Sid Proctor will be happy to let you taste from his selection of handcrafted varietals.

The folks at Weathervane want visitors to “enjoy award-winning wines without the attitude,” by demystifying the experience and meeting wine drinkers at their particular comfort zone.

Red drinkers should look out for the Sunset Red, a soft, full-flavored Merlot. For those preferring whites, try Weathervane’s own Pinot Grigio-style wine, Ionosphere. Prefer a fruit wine? That’s their specialty with their Placid Peach, a local favorite.

In just a few short years, Junius Lindsay Wines have gained national acclaim and recognition. Grape varieties include Viognier, a rare white grape that originated in Condrieu, in France’s Northern Rhine Valley, over 2,000 years ago. Other varieties—all native to the Rhine Valley—include Syrah, Petite Sirah, Grenache and Roussanne. As NC Vine put it so well, “If you want a true sense of a French vineyard, then Junius Lindsay is the place to go.”

Native Vines Winery is the first Native American Indian-owned winery and has been producing seasonal fruit since 1998, with a focus on apple and blackberry. These wines are produced from fruit grown on the farm and are completely natural.

NASCAR team owner Richard Childress enjoys a reputation around Lexington as an individual who gives back to the community. He established one of the most recognized and visited wineries in the state with Childress Vineyards. Here, winemaker Mark Friszolowski works with 12 different varietal grapes grown on the property’s 77 acres. He produces more than 30 different wines.

Travelers visiting Lexington will be hard pressed to find a better representation of small town Americana.

Many of the storefronts operate out of century-old brick buildings with tin ceilings and retain a nostalgic feel.

The Davidson County (Lexington is the county seat) Courthouse is situated right on Main Street and is a gem of a building built in the Greek Revivalist Style in 1858.

Take a break at Perfect Blend, a Main Street coffee house that knows how to pour the perfect cup-o-Joe. It shares space with Missions Pottery and more, a funky gallery and paint-it-yourself ceramics shop that is sure to appeal to the kid in everyone.

Wet your whistle with a local microbrew while catching some of the best rhythm and blues bands in the region at High Rock Outfitters. The hip nightspot was once an outdoor gear shop and still sports a rental canoe over the bar.

Those looking for overnight accommodations will find the Holiday Inn Express and Suites adjacent to Childress Vineyards an ideal locale to use as their base of operations. The roomy property offers complimentary breakfast, large comfortable rooms and easy access to all of Lexington’s attractions. Guests are literally walking distance to the Vineyards, and the retail shops adjacent to the hotel are primed for retail therapy.

Any way you slice it, Lexington is one fun town that should surely be on your bucket list.E

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wine to water providing clean water and sanitation to people in need worldwide

by catherine rabb

images by phyllis shore • sticks n' stones imagery

l

ike most wine lovers, I certainly don’t need an excuse to drink a glass of wine. However, the idea that by simply enjoying a bottle of wine, I could help someone in need, certainly resonates.

Wine is so closely associated with the enjoyment of life, food and friendship. Why not celebrate the joys and blessings in our lives and use that celebration to give back to others, in a way that really benefits them? Wine To Water is a movement that began right here in North Carolina, dedicated to bringing clean water and sanitation to people in need around the world. This organization is working miracles by turning wine into water. And that water is rapidly becoming a stream as winemakers, distributors and wine lovers alike are joining forces to help.

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demonstrating filtration systems in the philippines

clean water project in kenya In 2003, while bartending and playing music in the Raleigh area, Doc Hendley became aware of the issues plaguing clean water around the world and decided he wanted to help. Hendley started simply, just hosting a few wine tastings to raise money, and they quickly proved to be both popular and fun.

As Hendley became increasingly involved in the water crisis (water crisis and poor sanitation affect 2.5 billion people worldwide, and water-related disease kills 1 child every 21 seconds), he traveled to areas where water issues were severe and experienced firsthand people’s desperate need for clean water. Hendley formed the organization Wine To Water, actively working to bring clean water to those in need in a way that is sustainable for the local communities involved. The organization is helping to fight the water crisis by distributing water filters and helping install wells in communities around the world. And just as when the project began, wine continues to be integral to the support of Wine To Water’s mission.

As one of its many means of raising funds, Wine To Water offers several varieties of wine, including Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, Merlot and Zinfandel. Approachable, drinkable and food-friendly, the wines retail for under $20.00. And they are good. Not just good enough to buy one bottle to support the project and never repeat, but good enough to become everyday favorites.

The wines are crafted by the Brutocao family in Mendocino, California. The vineyards are about 10 miles—as the crow flies—from the famed Anderson Valley area, and have been owned and tended by the family since the 1940s. Mendocino

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brutocao vineyards is a lovely place to grow grapes, with plenty of fruit ripening sunshine and cool breezes at night.

Brutocao is a family operation, with brothers Len, David and Steve working the land their grandfather, father and uncle worked. The next generation is involved as well, helping in the family tasting room. Grapes are farmed sustainably, they’re all grown on the estate and the wines are produced onsite as well by the family.

The whites have a lively and refreshing acidity. The reds have a lovely balance and the characteristic Mendocino fresh red fruit flavor. The Pinot Noir was a hit at a recent family pizza dinner, and the light, fruity Chardonnay worked beautifully with seafood pasta. I’m always on the hunt for a reasonably-priced, enjoyable wines that drink well with or without food, and these wines are great choices for everyday, easy drinking.

Brutocao wanted to make a good wine for this project, one that drinkers would enjoy, share and reach for again and again. But there’s more here than just the wine. Brutocao and his family are believers in the Wine To Water project and have made an enormous commitment to the cause, donating a dollar back to Wine To Water on every bottle sold. Brutocao notes, “We are blessed to have all the basic necessities like clean water. It seems so basic that we just take it for granted.

It’s just natural for us to want to do our little part to help.”

Perhaps not so little, however, as family wineries often operate on the thinnest of margins, and this level of commitment is, indeed, a significant contribution. Brutocao says that his family is honored to play a part. “The Wine To Water organization epicurean charlotte food & wine

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When I first started witnessing these women and children and the effort they would go through for a cup of water, and then to see actually the water that they were providing to their kids—when you see that firsthand, you can't help but be changed. When I came home, it's all I could think about. I dreamed about it. So I decided this is what I want to do with my life.

wine to water tasting event and auction

outreach in cambodia

“the wine to water organization is good people doing good work, and we are thrilled to be a part of the process.”

is good people doing good work, and we are thrilled to be a part of the process.”

The commitment to the Wine To Water organization also involves bringing the wine to market. Angie Packer, Senior Vice President/Owner of locally-based Tryon Distributing Company, remembers being reluctant to meet with the Wine To Water staff late last year, thinking that one more wine in an already busy portfolio was not exactly what Tryon needed. After meeting Hendley and the Wine To Water team, however, Packer recalls leaving the meeting with a completely different viewpoint. Instead of the polite refusal Packer had envisioned, the Tryon team was so captured by the work that Hendley and the organization are doing, they instead decided that Tryon Distributing would become advocates for the program.

In a first for the company, Tryon is handling both sales and distribution of the wine, without taking a profit, and donating the profits directly back to the organization. Wine To Water CEO David Cuthbert notes, “This level of support is unprecedented, and we are thrilled with this groundbreaking relationship with Tryon Distributing.” Tryon is facilitating wine sales in the region, including placements in local restaurants, wine shops and very recently, with Harris Teeter. Angie says, “It’s exciting for a small North Carolina company to be able to support this international project doing such good work

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doc hendley visits the vineyards

around the world. We love putting good wine in the hands of our customers and having the opportunity to contribute.”

On an individual level, local wine clubs and groups hold fund-raisers for the organization with wine tasting parties.

Servers and bartenders from around the world are donating their tips in a nod to Hendley’s bartending heritage as part of the “Just One Shift” movement. And you can simply buy and enjoy a bottle of one of their delicious varietals knowing that by simply drinking a glass of wine, you are connected to a larger community rooted in the spirit of giving back. With World Water Day approaching on March 22, perhaps buy a case rather than just a bottle.

Wine To Water is still locally based. Hendley and his young family live in Boone, and he facilitates the organization’s effort by speaking about the movement and traveling to underserved places around the world to dig wells and provide water infrastructure.

Hendley’s accomplishments are impressive; as a young bartender, he saw a need and has worked very hard to help in a way that honors and partners with the communities with which he has worked. He has created an organization with a clear mission, and does sensible and sustainable work that truly changes lives. To date, the organization has provided clean water to over 300,000 people in 18 countries. Wine To Water has become a growing team of supporters who share Hendley’s desire to make a difference, and it all started with a glass of wine. Let’s keep the water flowing, and raise a glass to all of the folks involved with this incredible organization!E volume 7 • issue 2

to learn more, visit: www.winetowater.org www.brutocaocellars.com www.tryondistributing.com

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places to go, people to see

through the grapevine Save the date for Saturday, May 9th for Charlotte Wine and Food’s largest event, Big Bottles and Blues. Spend the evening at Founders Hall tasting and learning about wines from 40 different vineyards.

Live and Silent auctions will feature rare large format bottles of wine, trips, jewelry, wine dinners and more. www.charlottewineandfood.org

Charlotte’s Beef ’N Bottle on South Boulevard and The Capital Grille Uptown have been ranked among the best steakhouses in the U.S., according to OpenTable diners. The honors are based on more than 5 million verified reviews of more than 20,000 restaurants.

Congratulations! beefandbottle.net • www.thecapitalgrille.com

Bad Daddy’s Burger Bar is now serving its gourmet burgers in Mooresville. The Charlotte-based burger chain recently opened a 4,400-square-foot restaurant at 279 Williamson Road in Mooresville Town Square. baddaddysburgerbar.com

There must be something in the air with billiards! Montford Billiards is set to open soon behind The Shops at Montford on Montford Drive, and Slate Billiards has opened in SouthEnd with a location on E. Bland Street. Rack em up! www.facebook.com/MontfordBilliards www.slatebilliardsclt.com

Midwood Smokehouse is targeting a March opening for a new restaurant in South Charlotte. The popular barbecue eatery has signed a lease for a 5,400-square-foot space at 12410 Johnston Road, near Ballantyne, in the former home of Sticky Fingers. midwoodsmokehouse.com

City Tavern at SouthPark has closed.

Be on the lookout for something new to take its place in the coming months.

The 19th annual parade & festival is an all-day outdoor event featuring a music stage, crafts, food, beer and area vendors. www.charlottestpatsday.com

www.theflipsidecafesc.com

Zoës Kitchen, a high-growth, fast casual restaurant concept serving a distinct menu of Mediterranean-inspired dishes, has opened a new location in North Charlotte at 1823 East Arbors Drive, Suite 320. Welcome to the neighborhood! zoeskitchen.com

Tupelo Honey Café will soon be serving up Southern food with soul in Arlington, VA, Virginia Beach, VA, and Myrtle Beach, SC, with their three new restaurants scheduled to open in the coming months. Congratulations! tupelohoneycafe.com

The Brass Tap is coming to North Carolina with a location in SouthEnd slated to open later this year in the former Dharma Lounge site. The upscale craft beer and wine emporium will offer up to 80 beers on tap, with several hundred more in bottles. They’ll also feature a bistro menu with burgers, flatbreads, wings, quesadillas and more. www.brasstapbeerbar.com

Hef’s Bar and Grill has reopened in a new location. A fixture in Myers Park for 10 years, owner Andy Tao decided that the time was right to head into bigger digs, so he took over the former O’Charley’s space at 1920 Sardis Road North.

Be sure to stop by and check it out! hefsbarandgrill.com

Now open and located on the 15th floor of The Ritz-Carlton Uptown, the Punch Room is an exclusive hideaway offering a menu of exceptionally sophisticated beverages prepared by its award-winning mixologist, as well as traditional wines and spirits and select light dining choices. www.ritzcarlton.com

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14 Charlotte Goes Green St. Patrick’s Day Parade

Flipside Café, located in Fort Mill, will be opening a new location in Old Town in Rock Hill this March.

Way to go John!

Duckworth’s Grill & Taphouse is set to open its fifth location on March 2nd. The newest craft beer bar installation will be located Uptown at 330 N. Tryon Street in the former Fox & Hound location. The largest Duckworth’s yet, the restaurant boasts three levels, including a downstairs location called The Cellar, which will house vintage and rare beers. www.duckworthsgrillandbar.com

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Latta Celtic Festival

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Taste of the Knights!

Enjoy authentic cuisine and brews including the one and only Olde Mecklenburg Brewery. Listen to an array of Celtic music, shop with Celtic vendors, learn of Celtic history, meet the farm animals and see exhibits and demonstrations throughout the weekend! www.lattaplantation.org

Neale Cousland/bigstock.com

Check out our new website! Get up-to-date information on events and news around town, view past issues and more. While you’re there, become our friend on Facebook and follow us on Instagram and Twitter. www.epicureancharlotte.com

Chicken Salad Chick, one of the nation’s newest fast-casual restaurant concepts, has opened its second franchise location in Charlotte. The new restaurant will be located in the Bank of America Plaza at 101 South Tryon Street, Suite 10/11. www.chickensaladchick.com

In this collaboration between The Mint and the Knights, participants will sample classic American food and beverage pairings at BB&T Ballpark and then take a short walk to the Mint Museum Uptown for a behind the-scenes tour of the new Halston and Warhol exhibition.

www.mintmuseum.org

20 Charlotte Craft Beer Week -28

The sixth annual Charlotte Craft Beer Week will feature tastings and showcases of rare and exotic brews and regional breweries, food and beer pairing events, brewery tours and more. charlottecraftbeerweek.org volume 7 • issue 2

april

16 Blue Ridge Wine and Food Festival -19

17 Tuck Fest -19

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Battle of the Brews

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Queen’s Cup Steeplechase

The Blue Ridge Mountains’ premier wine and gourmet food festival takes place each year in downtown Blowing Rock and features wine tastings, auctions, cooking classes, seminars and more. www.blueridgewinefestival.com This three-day festival celebrates the outdoor lifestyle through competitions, exhibitions, demonstrations and live music at the U.S. National Whitewater Center. The festival features a variety of outdoor sport competitions, live bands, vendors and food, and athletes, spectators, and musicians alike are invited to celebrate the active lifestyle. tuckfest.org

In the second annual event, breweries across Charlotte will battle it out in SouthEnd for a cash prize as well as the official title belt. In addition to craft beer selections, the event will also showcase local artists, musicians, food trucks and exhibitors. charlottebattleofthebrews.com Spend a wonderful afternoon with your family, friends and colleagues celebrating an annual Charlotte Rite of Spring in the beautiful countryside. www.queenscup.org w w w.epi cu rea n ch a r l otte.com

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enjoying a friendly dinner at portofino’s ristorante l to r: Jerry Howell, Beth Howell, Jean Kelly, Becky Hadley, Jimmy Blanchard, Wayne Kelly

epicurean charlotte food & wine

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celebrating a panthers win in new orleans l to r: Kirby Crooke, Mary Crooke, Linda Seligman, Jack Rosenblatt

staying warm at tupelo honey cafe l to r: Matt Free, Elizabeth Sims (Tupelo Honey VP of Marketing), Lou Guido

beanies, birthdays and bowling l to r: Friends gather at 10 Park Lanes to celebrate birthdays and collect hats for Levine Cancer Institute

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socialtopias new year’s eve launch l to r: David Salsone (GM, Uber Technologies), Josh Lineberger (founder, Socialtopia), Martin Miller

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birthday celebration at village tavern l to r: Sandra Kelly, Barbara Lovejoy, Suellen Skach, Zack McDonald

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scene around town

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local flavor

perfectly paired and prepared pastas pappardelle with veal and pork ragu courtesy of wente brothers winery ingredients: • 1 tbsp olive oil • 4 oz pancetta, diced • 1 tbsp unsalted butter • 12 oz shitake mushrooms, woody stems removed & discarded, caps sliced • 1 small onion, diced

• • • • • • •

• 2 tbsp tomato paste 1 small carrot, diced • ½ c white wine 1 celery rib, diced 1 tbsp fresh thyme leaves • 1 can San Marzano whole kosher salt & fresh pepper tomatoes (28-ounce) • 1 lb dried pappardelle pasta 1 large tomato, diced • ½ c heavy cream 8 oz ground veal • 3 tbsp basil leaves, sliced 8 oz ground pork

In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more. Increase the heat to medium-high and add the veal and pork.

Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally.

When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.

shrimp fra diavolo

luke mcmahon, sous chef • childress winery marinara ingredients: ingredients: • 12 16/20-size shrimp, • 24 oz can whole peeled cleaned and de-tailed san marzana tomatoes • 10 oz dried fettuccine pasta • 12 oz can tomato puree • 8 oz marinara • 12 oz water • 4 oz shrimp stock • 1 medium vidalia onion, • ¼ c cherry peppers, small diced • 2 tsp butter rough chopped • 2 tsp ricotta cheese • 1 tsp brown sugar • 1 tsp olive oil • 2 tsp oregano • ½ c hydroponic watercress • 1 tsp dried basil

• • •

1 tsp dried thyme 1 tsp fennel seed ⅛ tsp crushed red pepper flakes • 2 c childress vineyards sangiovese • ¼ c fresh basil leaves

For Marinara: In a large stockpot sweat onion in 2 tbsp butter over medium-low heat until soft and translucent. Add brown sugar and dried herbs, stirring constantly until very aromatic. Deglaze with Sangiovese and reduce by 3/4. Add tomatoes and water, season to taste with salt/pepper. Simmer on low for several hours, until the sauce has reduced by 1/3, flavors have come together and sauce has developed a deep, rich red color.

Enjoy our premium quality steaks, chops, fish & pasta Reservations Accepted Brio’s Bellini Brunch, Sat. & Sun. 11-3

For Pasta: Bring a pot of heavily salted water to a boil. Add dried pasta and cook until al dente (6-8 minutes, pasta should still have a little bite to it).

For Fra Diavolo Sauce: In a large sauté pan over medium heat, sauté shrimp in 1 tbsp olive oil until around 50 percent cooked through. Add cherry peppers, marinara, stock and cooked pasta to the pan. Heat thoroughly until shrimp are completely cooked. Season to taste with salt/pepper. Add more stock if necessary (consistency of sauce should be more on the brothy side). Garnish with watercress and ricotta cheese. Serve immediately.

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4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com epicurean charlotte food & wine

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4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com

the juice

Cut the Time, Not the Flavor

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The All-Clad Pressure Cooker takes the guess work out of pressure cooking to ensure the perfect cooking results.

Each of the four cooking programs focus on specific types of cooking to ensure optimal culinary results in taste and texture. This all-new pressure cooker is user friendly and low effort, so it cuts down on time in the kitchen while preserving flavors and nutrients.

Don’t sweat it! You can pack your stuff with confidence. This clever gadget inflates to create a protective cushion around a bottle of wine (olive oil and other similarly sized bottles fit, too). With WineHug’s self-inflatable technology and unique design, your wine bottle is snug in your suitcase, back of your car, boat, or wherever else you travel. Hug your wine. Protect your stuff.

dry-aged steaks • house-made pastas • fresh crudo

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The Bamboo Magnetic KnifeDock provides a contemporary and efficient way to store your knives, eliminating the typical knife block slots that dull knife blades and provide a safe haven for bacteria. It’s perfect for mixing and matching various sets of knives since there are no pre-sized slots, plus, it showcases the blade for easy identification. Grab the correct blade for the specific task the first time, every time!

With this collection of no-fail recipes, newlyweds will have all the help they needed to start cooking together.

Bold flavors, decadent comfort foods and plenty of meatless options are fresh, budget-friendly and easy to make. Prepare main dishes quickly after work or enjoy a leisurely romantic dinner for two. Specific recipes target the most popular small appliances on today’s bridal registries; it’s the ultimate gift for newly married or engaged couples.

The epitome of modern electronic design is now paired up with the timeless, organic minimalism of nature. These docks for iPhone and iPad are handcrafted from natural driftwood, polished to a velvety smoothness by sand and surf before washing up on the stony shores of Maine, where they’re hand crafted to fit your device. The juxtaposition of organic and artificial, contemporary and timeless transforms your personal electronics into a piece of functional art.

The typical ice cream scoop causes far more wrist damage and joint pain than most realize, but, for the first time ever, you can get an ice cream scoop which makes scooping both effortless and painless. The midnight scoop is a strong ice cream scoop carved out of a solid piece of 6061 aerospace grade aluminum. It makes ice cream scooping easy and will last you the rest of your life, guaranteed!

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Celebrating a one-of-a-kind dessert found only in Surry County, NC Eight stops on the trail in the following towns:

Get set for a fun day at the beach with this cool beach blanket from the Martha Stewart Collection. Each blanket folds neatly into a square with straps for easy carrying and has convenient side pockets for storage. the striped design comes in your choice of two colorways.

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BREAKFAST • LUNCH • DINNER

The Call of the Wild

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an unforgettable evening out with the exquisite setting extraordinary experience at Evoke.

The Newlywed Cookbook: Cooking Happily Ever After

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Golden Brown Quesadillas in No Time

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The IMUSA Quesadilla Maker cooks up golden brown quesadillas in just four to five minutes.

Easy-to-use and efficient, this gadget prepares the popular Mexican dish without any mess.

This quesadilla maker features non-stick cooking plates, an excess drip tray, and locking lid, as well as ready and heat indicator lights. Its beautiful design fits into nearly every kitchen, and it stands upright for easy storage.

volume 7 • issue 2

For a FREE trail map (800) 948-0949 or go to: SonkerTrail.org

Call

celebrating 10 years!

Blowing Rock Join us in Blowing Rock, April 16-19 for the Blue Ridge Wine & Food Festival, an exciting event for wine lovers and “foodies,” bringing vintners, food critics, chefs and fine living enthusiasts together for a celebration of the senses. Vacation Packages Available!

• •

Winemakers’ Dinners Cooking Classes

• •

Wine Seminars Grand Wine Tasting

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Reserve Wine Tasting Chetola’s Corkscrew 5K

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Satellite Tent Tastings Live Entertainment

Tickets Available Online: BlueRidgeWineFestival.com | 877-295-7965

TERRA

545-b providence road • charlotte, nc 28207 www.terracharlotte.com • 704.332.1886