March/April 2018 by EpicureanCharlotte

stop saying these 12 things about wine embrace buffalo on your next trip

grab a bottle or a glass at plaza midwood's cork & crate

march â&#x20AC;˘ april 2018

contents

! w e N

Surry County Wine Trail Surry County Wine Trail Visit 15 wineries in the heart of North Carolina’s Yadkin Valley

Visit 15 wineries in the heart of North Carolina’s Yadkin Valley

stop saying these 12 things about wine

Request a free map ~ YadkinValleyNC.com Request a free map ~ YadkinValleyNC.com

20 embracing buffalo

cork & crate: the wine shop plaza midwood has been waiting for

BARRINGTO N’S ~

Est. Est.

2000

2014

in each issue 05 words to live by 06 ripe for the picking

blossoming wine picks for spring

07 drinks with kate Est.

2009

discover the perfect bloody mary

08 juicy morsels

five kitchen upgrades to make your inner host flourish

seats & eats

volume 10 • issue 2

culinary panache confidently delivered uptown at angeline’s & merchant and trade

profiles of passion

surry county’s new wine trail makes it easier to visit the yadkin valley

juicy morsels fast facts for navigating the cooking oil aisle

32 through the grapevine 33 places to go, people to see

a calendar of local events

34 local flavor

wake up your taste buds this spring

35 scene around town

check out who’s been out and about w w w.epi cu rea n ch a r l otte.com

words to live by

ChARLOTTE’S bEST kEPT SECRET SInCE 1996

LE MERIDIEN CHARLOTTE T +1 704 372 9610 lemeridien.com/ charlotte

START YOUR JOURNEY

“great wine requires a mad man to grow the vine, a wise man to watch over it, a lucid poet to make it, and a lover to drink it.”

Authentic pub fare and great beer selections. CALL US TODAY to book your holiday party!

N 35° 13’ W 80° 50’ DESTINATION UNLOCKED

Awaken your senses with stimulating experiences, inspired cuisine and moments of discovery at every turn. Let Le Meridien Charlotte help you experience Charlotte through new eyes.

Tucked away in the Park Road Shopping Center. 4151-A Park Road I 704.525.7775 I www.SirEdsPub.com

Engage your senses at lemeridiencharlotte.com

©2016–2017 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Le Méridien and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.

for evenTs & daiLy speciaLs.

f t ND3000/SHUTTERSTOCK.COM

Evoke_Epicurean_1/4pg_11617.indd 1

cHecK us ouT on faceBooK

1/16/17 10:27 PM

salvador dali

publisher/editor Linda Seligman associate editor

Ashley Blake Chappell

contributing editor Kate Bruce

Your Escape from the Everyday

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

Open Brunch, Lunch and Dinner

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

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.

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

704-552-1116 | www.cafemonte.net

www.e p icu re an c h ar l o t te .co m

volume 10 • issue 2

epicurean charlotte food & wine

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

contributing writers

Brandpoint, Family Features, Brianna Melanson, Catherine Rabb, Bryan Richards, Michael J. Solender, Wine Folly

contributing photographers Angeline’s, Rhea Anna, Drew Brown, Buffalo Aerial Pictures, Joe Cascio, Sam Dean, Craig Distl, Travis Dove, Eric Frick, Mack Photography, Merchant and Trade, Onion Studio, Bill Russ, Wine Folly cover image Cork & Crate Bobby Mack/Mack Photography ma rch • a p r i l 2 018

ripe for the picking

Paula Casey of Big Ben British Restaurant & Pub highly recommends the 2016 Benvolio Pinot Grigio, Friuli-Venezia Giulia.

Deanna Petersen of Turnhouse Grille loves her pink, and Fleurs de Prairie 2016 Rosé, Côtes de Provence, is one of her favorites.

This wine boasts delicate nuances of rosewater and lychee on the nose, apple and pear flavors on the palate, and a refreshingly crisp and clean finish.

Pale salmon in color, this wine has delicate flavors of strawberry, rose petals, and herbs. Its bright, refreshing acidity makes it a perfect companion with a meal or as an aperitif.

Glass $8.00, Bottle $28.00

Glass $9.00, Bottle $34.00

Dylan George of Pasta & Provisions recommends the 2016 Domaine Henry Natter Sancerre for your spring drinking. Bottle $28.99

Pale yellow-gold in color with green tints, this wine boasts an elegant nose suggestive of citrus fruits and blackcurrant leaf. With a supple attack and a delicate, mouth-caressing palate that is silky, focused, and driven by refined exuberance, it has a very natural, charming style.

Thomas Camp of Carolina Prime Steakhouse recommends the 2015 Avalon Winery Cabernet Sauvignon. Glass $7.50, Bottle $28.00

Juicy aromas of dark fruit, mocha ,and spice meet with hints of vanilla. On the palate, black cherry, red raspberry, and plum are followed by a long, smooth finish. This wine’s ripe fruit and clean acidity make it a versatile food partner. Enjoy a glass on its own or with your favorite foods like grilled burgers, pizza and rotisserie chicken.

Monte Smith of Café Monte French Restaurant and Bistro enjoys the 2016 Terra d’Oro Chenin Blanc-Viognier for warmer weather.

by kate bruce

Until next time … cheers and enjoy!

Best Fish & Chips “This side of the Pond”

Glass $9.50, Bottle $38.00

With fresh raspberry, plum, and blackberry aromas, the wine is succulent and smooth while retaining a vibrant acidity perfect to pair with a good meal. Bold flavors of blackberry jam and black cherry dominate while layers of sweet oak and vanilla carry through the finish, compelling the drinker to have another sip.

Displaying luring aromas of juicy tropical fruits, fresh lemon, and hints of spice, the palate boasts flavors of pink grapefruit, papaya, and subtle sweet mango. This wine is lively, refreshing, and well balanced with crisp acidity—perfect for a warm afternoon or during sunset hour. Bradley McClain of Good Food on Montford suggests the 2016 Scherrer Winery Dry Rosé for your spring dining pleasure.

Chris and Lakendra Walker of Cork & Crate recommend the Cosentino Cigar Zin Old Vine Zinfandel 2015 for a great night of cuddling and romance.

Bottle $52.00

Bottle $25.00

Delicate aromas of guava and a perfume like cotton candy give way to a brisk acidity, slender but firm core of red fruit, minerally texture, and plum skin. Bone–dry, it’s structured in a way to allow it to float effortlessly over bitter, salty, fatty foods with equal facility.

The wine is deep and alluring with aromas of pepper spice, coffee, and nutmeg. The palate is rich with voluptuous flavors of baking spice, coffee, and cocoa with a balanced and lingering finish. With an alcohol content of 15.5%, each glass will warm you and your drinking partner with every sip!

m a rch • a p r i l 2 0 1 8

drinks with kate

Well, Epicurean readers, get ready for a bloody that redefines the old time classic. I present to you the ‘Large Marge.’ Now, this is no ordinary spinoff—this 20 ounce Bloody Mary is concocted of Tito’s Handmade Vodka shots, freshly spiced tomato juice, and topped with a jalapeño firecracker, Midwest cheese curds, fried pickled green tomato, carrot, celery, green olives, an angus burger slider, and peppered Applewood smoked bacon. On the side is a Miller High Life shorty to wash it all down. Need I say more? Served up at Moo & Brew, this at-home, neighborhood burger joint is the perfect setting to throw back this master creation. It is as it sounds, a meal in a glass. With each sip, heads will turn and photos will be snapped. After all, it’s been dubbed “the most Instagrammed food item in Charlotte.” So whether your taste buds are watering, you’re craving a Bloody Mary like no other, or just looking to get some more traction on Instagram, The Large Marge will hit each and every mark. Indulge, sip & repeat.

Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse recommends the 2015 Fiddletown Cellars Old Vine Zinfandel.

Glass $11.00, Bottle $44.00

Winter is finally on its way out, and spring fever had my taste buds craving one of my all-time favorites ... the classic Bloody Mary. I was on the hunt for something new and innovative, however— simple tomato juice and vodka just wouldn’t do.

epicurean charlotte food & wine

Plus all your favorite Traditional English Specialties

704-817-9697 • www.BigBenPub.com 2000 South Blvd - Atherton Mill

Mon-Thurs 11am - 11pm Fri - Sat 9am - 2am • Sun 9am - 11pm volume 10 • issue 2

w w w.epi cu rea n ch a r l otte.com

juicy morsels

five kitchen upgrades to make your inner host flourish published with permission from brandpoint

ou love entertaining and treating guests to delectable dishes and fun times. Unfortunately, your kitchen layout, appliances, and even the faucet are so downright unappealing that the thought of planning and preparing a party menu is equally unpleasant. What do you do when you’re built to entertain, but your kitchen isn’t? Renovate!

reasons to renovate

The kitchen is a favorite room to remodel, and a minor kitchen refresh can return more than 80 percent of your investment at the time of resale, according to Remodeling Magazine’s Cost vs. Value report. But ROI isn’t the top reason people renovate kitchens. According to the 2017 Houzz Kitchen Trends Study, most people who remodel their kitchen do so because they just can’t stand it anymore. So, if you love playing host but don’t like the kitchen that stands in the way of your entertaining, revamping the room is the perfect way to make it more party-friendly.

renovating for entertainment

Here are five upgrades that can help make your kitchen the perfect platform for entertaining: 1. give yourself some space. If you’ve decided to go all in for your kitchen renovation and have an older home with a closed-off kitchen, consider opening the space to the home’s main living area. If your home already has an open floor plan, consider ways to tie the kitchen more intimately to the living area, such as continuing one style of flooring through both rooms or repeating an accent color in the kitchen and adjacent common space. 2. work smarter with a new faucet. The sink is a key point in the workflow triangle for any kitchen, and the faucet should take center stage in this performance. A contemporary faucet with task-driven spray patterns is a must for entertaining, but wouldn’t an extra pair of hands also be great to have with the flurry of pre-party activities? An easy and quick solution If your kitchen has been holding you back from blossoming is a hands-free faucet, such as the American Standard Beale into the host of your dreams, these easy upgrades can help kitchen faucet with Selectronic technology, which allows you the room better match your personality and entertainment to turn water on or off without the need to touch the faucet. needs.E

www.e p icu re an c h ar l o t te .co m

volume 10 • issue 2

BRANDPOINT; ANT CLAUSEN/SHUTTERSTOCK.COM; ARTAZUM/SHUTTERSTOCK.COM

This touchless technology makes food prep easier, while also helping to prevent cross-contamination of foods. Taking hands-free technology one step further, the addition of a sleek, European-styled GROHE kitchen faucet with Foot Control allows you to control the flow of water with a tap of your toe at the base of the sink cabinet. Now it will be super simple to fill a big pot or rinse off a large skillet, using both hands to hold it securely while turning on the water at the same time. 3. upgrade appliances. Depending on your budget, you can find appliances to help with virtually every aspect of entertaining, from dishwashers that entirely eliminate the need to pre-rinse, to refrigerators that help compile your grocery list. Even on a modest budget, you can improve on your current appliances, especially if they are older and less energy efficient. Double stoves are great for cooking a lot of food for large groups of guests, warming drawers keep food warm until ready to serve, and beverage drawers ensure you’ll always have enough refreshments for everyone. 4. choose cleaning-friendly surfaces. Did you ever wonder why stainless steel sinks continue to be a popular choice in kitchens, regardless of the room’s decor? It’s because stainless steel sinks not only look good, they also retain their beauty longer by resisting stains and scratches. Plus, drop-in and undermount stainless steel sinks from American Standard offer both single and double bowl options for simplifying kitchen tasks. Picking dirt and germ-busting surfaces like stainless steel, stone countertops, ceramic tile, etc., can help make it easier to keep your kitchen clean, leaving you more time for entertaining. 5. create an island paradise. The standalone island has become a must-have for entertainment-minded homeowners. An island can serve multiple purposes when throwing a party, from providing extra workspace or hosting a second sink, to giving guests a seat closer to the action. You can even choose a multi-level island that will allow you to interact with guests while concealing work areas and sinks from view.

epicurean charlotte food & wine

ma rch • a p r i l 2 018

seats & eats Sexy doesn’t stop with the libations, as the food at Merchant and Trade embraces guests with tapas-style shared plates both bold in flavor and varied in approach. Our favorites were the Blue Crab Rolls—buttery grilled rolls stuffed with briny blue crab salad, vegetal avocado mouse, and topped with crispy shoe-string potatoes—and the Red Miso Chicken Wings—sous vide-bathed, tender, and pulled atop the bone like a lollipop. The latter are served with a hot Asian pickle and a knockout Point Reyes Blue Dip. Not your usual bar-snack.

culinary panache confidently delivered uptown at angeline’s & merchant and trade by michael j. solender images courtesy angeline’s and merchant and trade

angeline’s

ptown’s 10-year evolution into a bona fide entertainment and retail district has been spurred by the steady addition of residential and commercial development, a surge that’s accelerated dramatically since the QC’s hosting of the 2012 Democratic National Convention. Two tastier examples of this growth are found at Kimpton’s newly opened Tryon Park Hotel. Angeline’s, a fresh, cozy Italian eatery, and its sexy sister rooftop bar, Merchant and Trade, lend a haute buzzy vibe to Uptown’s dining and lounge scene. Wonderful things are happening between the two, giving visitors to Charlotte and residents plenty of reasons to spend an evening.

merchant and trade Date-night with my wife took us first upstairs to the clubby and classy Merchant and Trade. There’s a VIP feel from the get-go as a dedicated elevator whisks us directly to the top floor, where honeyed amber hues set a relaxed mood with a comfortable let’s-settle-in glow. Panoramic city skyline views are afforded at every angle from the floor-toceiling windows and sliding glass doors opening onto a well-appointed wraparound patio. Cushioned rocking chairs are a classy touch, making it hard to leave when watching the world go by. The overlook of Romare Bearden Park and BB&T Stadium are guest favorites, though several selfies were snapped with Bank of America’s headquarter tower looming in the backdrop. Feeling playful and at our server’s encouragement, we experimented with new-to-us libations as we watched the sun sink. Merchant and Trade’s signature house cocktails proved to be a fun and surprising introduction for me to Amari—the bitter Italian herbal digestif. Palate openers on their own, these liqueurs are special mixers when combined with cocktail care and expertise. Cynar, a mélange of more than a dozen infused herbs and plants including artichoke, is the mystery behind the je ne sais quoi of the Bittersweet Reflections, a tall cocktail featuring Cinnamon-Sarsaparilla tea, soda, and a splash of the bitter concoction. My wife went a bit sweeter with the Oh Clementine, an adult Orange Crush with Sutler’s Small Batch Gin, Clementine, Aperol, and Domaine de Canton. “We’ll likely change things up every other month or so with our signature cocktails, depending upon our mood and the availability of fresh ingredients,” says Andy Carlson, director of food and beverage. Half a dozen were on their opening menu, alongside an extensive list of craft beers, wine, sparklers, specialty liqueurs, and unique small batch and rare spirits. “We love to help our guests explore new tastes and guide them in discovering unique experiences.”

m a rch • a p r i l 2 0 1 8

angeline's and merchant & trade 303 s church street • charlotte www.angelinescharlotte.com www.merchantandtrade.com epicurean charlotte food & wine

volume 10 • issue 2

Chef Robert Hoffman commands the kitchens at both Merchant and Trade and Angeline’s as executive chef. He relishes the opportunity to bring in local diners with an easily approachable contemporary Italian menu, top quality proteins, produce, and dairy, as well as a well-trained staff focused on the highest levels of execution and guest service. Only months beyond their fall 2017 opening, Angeline’s is hitting a high bar and building a following. A giant fireplace welcomes guests into a breezy contemporary space flanked by the long, open kitchen on one side of the smart and chicly-designed dining room and comfy booths on the far wall. In between is well-spaced seating and, a rarity in Charlotte, a dining room where you can enjoy your tablemate’s conversation without shouting. Hat tip to Angeline’s designers whose soft architectural touches have extricated the dreaded diner din. A specialty wood-fired pizza oven delivers a slightly charred crackling crisp Neapolitan-style pizza—perfect for a shared appetizer. The Polpette e Mash Potato—lamb and pork meatballs, creamy potato, tomato, and fresh mozzarella—is a hearty pie that stands out. “I look to provide one unique ingredient, flavor profile, or technique to each plate,” says Hoffman speaking of his approach. Dishes here let quality ingredients, well prepared, take center stage as opposed to kitchen theatrics. Case in point is the black mussel appetizer. Hoffman pairs N’duja, a zippy pork spreadable salami, with crusty peasant bread served alongside meaty mollusks in a spicy Arrabiatta sauce—a great starter to share. A classic Ribbolita is elevated with a kiss of fruity extra virgin olive oil. This rustic Italian bean soup was flecked with kale and offered a warmly satisfying start to our meal. The signature roasted Bronzino gets extra love from the wood fire, comes whole (deboned in the kitchen) with charred mixed cauliflower and a bright, roasted red pepper coulis. Salmon roe and black olive tapenade add a smoky saltiness that plays nicely off the sweet flesh of the fish. Fresh pasta enthusiasts find much to love at Angeline’s, with the likes of spicy/cheesy Braised Oxtail Lumaconi and Pumpkin Agnolotti—pillowy squares with ricotta, spiced pepitas, collards, and mushrooms. Carnivores are not left out as Angeline’s 21-day Dry-aged Ribeye and Pork Shank Oso Buco call to meat-lovers. Leave room for at least one selection from Angeline’s dessert menu. Hoffman’s Zeppole—tiny Italian fried cakes—are super-light, crusty outside, fluffy inside donuts and paired with a silky sorghum-buttermilk ice cream to dream about. Angeline’s curious tag line brags “Where Italy meats the South.” As they say below the Mason-Dixon Line, “We hope y’all stay a while.”E w w w.epi cu rea n ch a r l otte.com

profiles of passion

stony knoll vineyards ed and charlie shelton

jolo vineyards

by catherine rabb

or wine lovers looking to explore North Carolina’s Yadkin Valley, planning a trip just got a bit easier. The new Surry County Wine Trail launched in January, featuring 15 wineries and five breweries and distilleries in and around Surry County. Visitors to the region often comment on how supportive the wineries are of each other, as they regularly direct visitors to neighboring vineyards. In that tradition of partnership, the new trail has a handsome brochure map featuring locations and contact information for all trail stops. Lodging info is included, too, making it even more convenient for visitors. This is good news for Charlotte-based visitors, as the drive to Surry County is about an hour and a half north of the city. North Carolina wineries are particularly fun to visit, as many are family owned and operated. You often meet the owners and winemakers, who generously share their interesting stories and enjoy pouring their wines. It’s just good fun to visit these beautiful properties and taste a bit of the excitement (and terrific wine) in this lovely part of the world. “The personal stories behind the wineries are interesting,” says winemaker Dr. Tim Wahl, who co-owns Adagio Vineyards with his wife, Jan, a classically-trained violinist. “We try to be there in person to give them a tour of the production facility and go through, step by step, how we make the wines and let them know why our wineries are unique.”

www.e p icu re an c h ar l o t te .co m

To receive a free copy of the Surry County Wine Trail brochure/map via mail, or to download a copy, go to www.YadkinValleyNC.com.

jolo vineyards

surry county’s new wine trail makes it easier to visit the yadkin valley • images courtesy sam dean, craig distl, travis dove, bill russ

Wine has been made in North Carolina for centuries, and the state boasted a thriving wine business in the 1800s. That ended, however, in the early 1900s when Prohibition forced a shift in agricultural focus to tobacco production. Today, you may be surprised to learn North Carolina has rebounded to become the seventh largest wine-producing state in the country. It’s easy to have missed what is really a wine revolution in North Carolina, as it began just a couple decades ago with intrepid growers and winemakers planting and tending vines, and making delicious vintages. Wine—and wine tourism—is back in North Carolina, and many wineries on the Surry County Wine Trail have been pioneers in the journey. Visit and hear their stories—you’ll enjoy not only the wine, but the interesting people who craft it. Be sure to include Shelton Vineyards in Dobson on your next trip. Brothers Charlie and Ed Shelton were instrumental in spurring the wine renaissance. They had a tremendous vision for their property in the Yadkin Valley, and for North Carolina wine in general. I still remember how exciting it was when their winery opened in 1999, and also remember being blown away by the property and their plans for the future. Since the beginning, the Sheltons have been huge supporters of wine education and training. North Carolina cheered when they spurred the creation, in 2003, of North Carolina’s first federallydesignated American Viticultural Area, the Yadkin Valley AVA. volume 10 • issue 2

elkin creek winemaker louis jeroslow

pat & clyde colwell of carolina heritage

In many ways, Shelton Vineyards is the anchor of the region. The property is gorgeous with a pretty and professionally-staffed tasting room. Shelton Vineyard’s upscale restaurant, The Harvest Grill, serves lunch and dinner and is an important part of the wine trail. An interesting trail option is a visit to Surry Community College. The college has a Viticulture and Enology Program that trains growers and winemakers for the 180-plus wineries in the state. Students and faculty actually grow grapes and make wine under the Surry Cellars label. I took a summer class in viticulture there in an effort to better understand grape growing for classes I teach, and it was a blast. This past year, the college’s crisp sparkling wine won big awards at the North Carolina Fine Wines Competition. While not a traditional tasting stop, it’s very interesting to get a peek behind the curtain at the $5 million winemaking school. Do call ahead for appointments, which are available on weekdays. A visitor really can’t go wrong on any trip. All 15 wineries have so much to offer. Several vineyards are near Elkin, south of the county seat in Dobson. Carolina Heritage Vineyard & Winery is committed to growing grapes organically, and are real pioneers in this area. Stony Knoll Vineyards is located on a beautiful piece of land that has been in the family since the 1800s and is rich in history. Herrera Vineyards in Dobson is a lot of fun to visit, and often has outdoor concerts on its 140-acre property. Herrera Vineyard’s Riesling took top honors in the North Carolina Fine Wines Competition last year, and it is just excellent. Elkin Creek Vineyard and Winery is owned by former members of the Blue Man Group, and conversations there are always fascinating. epicurean charlotte food & wine

herrera vineyards A visit to Jones von Drehle Vineyards and Winery is a must—their award-winning wines are a big hit in wine stores and restaurants, receiving a great deal of critical acclaim. A few miles from Jones Von Drehle is McRitchie Winery and Ciderworks, pouring some amazing wine as well as hard ciders. The charming town of Mount Airy is home to Round Peak Vineyards, which pairs award-winning wines with views of the Blue Ridge Mountains. Mount Airy’s offering of spirits also includes Thirsty Souls Community Brewing, along with White Elephant Beer Company, pouring fun and interesting beers including a really tasty ginger and grapefruit-y Wit beer. The sole distillery on the trail, Mayberry Spirits, promotes itself as “the first legal distillery in Mayberry since Prohibition.” And those are just a few stops along the journey. There is much more to discover! Each stop has a story to tell, wines or beers to pour, and welcoming, friendly Southern hospitality. As the weather warms, each will have music, picnics, festivals and special events to enjoy. The brochure for the trail makes planning a breeze. Just check websites for hours of operation, and, if you are a planner, it never hurts to call ahead, especially if you’re bringing a group. There are plenty lodging options available along the trail for a more extended visit. Several wineries have on-site accommodations in the vineyards. “We’ve heard for years there is not one brochure or map that provides a comprehensive list of wineries in and around our county,” says Jessica Roberts, executive director of the Tourism Partnership of Surry County. “That was the main reason for creating the trail.”E ma rch • a p r i l 2 018

juicy morsels

fast facts for navigating the cooking oil aisle

courtesy family features

orn may be the top crop in Iowa, but many consumers are not aware of corn oil’s heart-healthy benefits and its versatility in the kitchen. When cooking for your family, selecting the best ingredients for a heart-healthy meal can be challenging, and there is one ingredient that is often the core of any recipe: cooking oil. However, navigating the cooking oil aisle can be confusing, so this guide breaks down everything the home chef needs to know about cooking with oil.

three times as many as vegetable oil, and nearly 1.5 times more than canola oil.

sourcing the best ingredients

m a rch • a p r i l 2 0 1 8

epicurean charlotte food & wine

LADO/SHUTTERSTOCK.COM

Today, more and more families are paying close attention to where their food comes from and prefer locally-sourced ingredients. Opting for local food can give you more confidence in the ingredients you use in your family’s meals. Mazola® Corn Oil, for instance, is produced from corn in the Midwest, including corn grown in Iowa. A lot of olive oil is imported from the heart-health focused Mediterranean region, while most canola oil comes from Maintaining healthy cholesterol levels is important our friendly neighbors up north in Canada. But, did you to your heart health, and when it comes to impact on know that you can get heart-healthy corn oil that’s grown cholesterol, not all cooking oils are created equal. Next and made right here in the U.S.? time you find yourself reaching for extra virgin olive oil at the grocery store, consider swapping it out for corn multipurpose functionality Whether you fancy yourself a top-notch baker, grill oil, which a study shows can help lower cholesterol two times more than extra virgin olive oil. Corn oil also has master, or are just starting out, each ingredient selected nearly five times the amount of polyunsaturated fats plays an important role in obtaining the meal’s desired compared to olive oil, and these heart-healthy polyunsat- taste. Extra virgin olive oil has a strong flavor that can urated fats help reduce cholesterol levels in your blood. change the taste of the foods you cook. Corn oil is an Making a conscious effort to use ingredients like corn oil all-purpose cooking oil with a neutral taste that lets the true flavors of your dish come through, making it the is a smart, heart-healthy choice for your family. perfect ingredient for heart-healthy dishes like pan-fried a gut decision salmon or in a salad dressing over a bed of spinach. When it comes to lowering your cholesterol and staying Corn oil can also handle the heat in the kitchen heart healthy, go with your gut. Corn oil contains choles- because of its high smoke point (450°F), making it a terol-blocking plant sterols—plant-based micronutrients great, all-purpose cooking oil for everything from grilling that help block the absorption of cholesterol in your gut and sautéing to stir frying and baking. This is key for and work to prevent bad cholesterol (LDL) from entering crafting quality meals at home, because once a smoke the blood stream. Corn oil contains nearly four times point is exceeded, the food flavor and nutritional value more cholesterol-blocking plant sterols than olive oil, are negatively affected. E

volume 10 • issue 2

w w w.epi cu rea n ch a r l otte.com

stop saying these 12 things about wine reprinted with permission from wine folly

ooner or later in your wine journey, you’re going to come across, shall we say, certain people: certain people who say certain things. They may be going for refined, but we both know they’re coming off as something else. Let them say their piece, pity them quietly, and be content in taking the high road.

1“i only drink...”

ONEINCHPUNCH/SHUTTERSTOCK.COM

There’s no way this sentence ever ends well. The world of wine is so big! There are over 1,400 identified grape varieties and thousands of unique wine regions. Why anyone would limit themselves to just a tiny fraction of it, simply doesn’t make sense. Maybe it’s no big thing, though. They could be in a wine phase and not even know it!

2“actually, it’s pronounced...”

Pronouncing Alicante Bouschet, Gewürztraminer, and Txakoli (or Txakolina) without breaking a sweat is pretty cool. But you know what’s even cooler? Not giving people a hard time if they pronounce it wrong! (Lord knows we didn’t do it right on our first try.)

www.e p icu re an c h ar l o t te .co m

volume 10 • issue 2

ve o p li u c umre a1n0 c•h ai srsl outet e2 f o o d & w i n e

w w w.epi cuma rearch n ch•a ralpotte.com r i l 2 018

3“sweet wines? what are you, five?”

We’re adults. And, adults can enjoy wines like Port, Sauternes, and Tokaji Aszú—sweet wines that rank among the most complex and revered wines on this planet! Yes, the wines that get most people into the world of wine in the first place tend to be sweet, so we see where that “beginners only” mentality comes from. Funny how that changes the further you get in your wine journey, however.

4“ew, screw cap wines. pass!”

The wines of Australia and New Zealand are almost exclusively stoppered with screw caps. Take it from us, they are producing some dynamite stuff. Plus, screw caps have shown to age wines just fine (in fact, you don’t even have to store the bottle on it’s side). Why would someone let a flimsy, unfounded closure preference prevent them from tasting great wines? Tsk tsk.

5“pssh. white wines aren’t meant for aging.”

Sure, most white wines aren’t meant for long storage (but neither are most red wines for that matter!). However, when you get to top-tier Champagne, White Bordeaux, White Burgundy, White Rioja, Italian Soave, and German Riesling, you’ll discover they develop some surprisingly rich and luscious flavors with a little bit of age.

6“i’m not drinking any $#&@ing merlot!”

?”

Have you ever eaten a baseball glove? Doubt it. A signature note of aged Tempranillo, and one that’s echoed by wine experts worldwide, is leather. Do these wine experts sit around gnawing on baseball gloves and the sides of couches? We doubt it. (But you never know.) We often encourage people to taste not only wine, but any number of things, be it vegetables, animals, and minerals, to expand their palate. But there’s no denying it: smell has a gigantic impact on taste. For the things we haven’t yet tasted, we’ll naturally try to relate them the best we can. That relation typically comes in the form of smell.

not getting all that acid/tannin? 10“you’re ugh, it’s so obvious.”

Oof, bad form. Detecting primary flavors is hard enough. Learning how to detect and describe acid and tannin is whole new ball game. What do productive members of wine society do? That’s right, emulate your grandma. If someone is looking adrift or openly lost, gently educate, rather than flagellate.

11“there’s only one kind of wine: red.”

Sing the praises of bold red wines all you want. We’ll join along. Right after we sing the praises for Viognier, Assyrtiko, and Albariño. All are great; all in different ways.

isn’t champagne unless it’s 7“champagne from the region.” “this wine tastes like morning mist, 12 rolling down the hillsides, transforming into dewdrops on the grass...” While it’s true that Champagne can only come from Champagne, it’s been the universal word for sparkling wine for beginners for a long time. So instead of clobbering your compatriots with knowledge bombs, let them taste first and learn later. The sparkling wine might actually help smooth things over. They’ll get there, and we can all help.

Not a half-bad tasting note, but let’s pump the brakes. We’re talking about wine, not writing the sequel to The Leaves of Grass! Now, there’s no wrong answer when it comes to taste, and it’s important to remember feelings and sensations when drinking. But, it’s also equally important to put wine “you never, ever pair red wine with fish.” experiences into something that can be quantified—real We believe we speak for Pinot Noir, Gamay, and tastes, real flavors. Wine is still a product, and each has a Beaujolais when we say, “Excuse moi?” specific flavor that can be (more or less) defined.E

8 18

m a rch • a p r i l 2 0 1 8

epicurean charlotte food & wine

RAWPIXEL.COM/SHUTTERSTOCK.COM; RAWPIXEL.COM/SHUTTERSTOCK.COM

OK. Even now, this is still a very funny scene and quote. But what isn’t funny is dismissing some of the world’s greatest and most acclaimed wines for no good reason. Also, if this is said in reference to Sideways, the ironic inside secret was that Miles lusted after a bottle of 1961 Château Cheval Blanc, which is a Merlot blend from Saint-Émilion. See? Even Miles loves Merlot! Also, if you’re still saying this, you should definitely watch some newer movies about wine. Some of them have been pretty great. Just sayin’...

9“how do you know it tastes like

volume 10 • issue 2

w w w.epi cu rea n ch a r l otte.com

embracing buffalo by bryan richards images courtesy rhea anna, drew brown, buffalo aerial pictures, joe cascio, eric frick and onion studio

nyone who has ever been to Tavern on the Tracks on an NFL Sunday knows that Buffalo Nation is alive and well in Charlotte. Nary can a turquoise and black jersey be found among the Buffalo expats that have made the Queen City their new home. They’re a proud bunch that often wax ecstatic not only about their prized football team but also about coming of age with bars that stay open until 4:00 a.m. and a cuisine that is uniquely its own.

www.e p icu re an c h ar l o t te .co m

volume 10 • issue 2

epicurean charlotte food & wine

ma rch • a p r i l 2 018

As an expat from a Rust Belt city myself, the nostalgia is lost on me. I proudly declare Charlotte as my new home, trading in my Browns jersey for a Panthers jersey. Thus, I decided to make a trek up to Buffalo to see what all the fuss was about. And, I was quite impressed with what I found. The city has plenty to offer, from history to recreation and food. A great way to acclimate yourself to Buffalo is with a Buffalo River History Tour. The 90-minute guided river cruise journeys you through the city’s history from when the city was once one of the wealthiest in the country— thanks to the Erie Canal—to the city’s dark days after deindustrialization. Along the shores are ruins of former working grain silos that serve as reminders of where the city has been. Among the relics, a few spaces are being repurposed as entertainment venues, giving a nod to where Buffalo is headed as younger generations return home to make the city great again. After the cruise, spend some time exploring Canalside, where the boat debarks. The $300 million investment in Buffalo’s waterfront is the crown jewel in the city’s revitalization efforts. Locals enjoy the outside space year-round from ice skating and ice biking in the recreated Erie Canal in the winter, to Thursday night concerts in the summer at Central Wharf. Canalside also boasts the Buffalo and Erie County Naval & Military Park, the largest inland Naval park in the country. Think cruisers, destroyers, and submarines on display. If you’re feeling a little more rebellious, head across the river to Riverworks, which you passed earlier on the river cruise.

The repurposed grain silos house rock climbing walls, zip lines, curling rinks, a roller derby rink, a brewery, and way too many other activities to list. If the weather is nice, order up a cold one from The Ward, Riverworks’ restaurant and bar, and grab a seat along the river to watch boats and kayaks float by. Larkinville is another example of Buffalo’s revitalization efforts. The neighborhood that was once home to Buffalo’s first business district and the Larkin Soap Company is now an urban playground. At the heart of Larkinville is Larkin Square, where, each Tuesday during warmer months, the city hosts a food truck rally with over a dozen trucks, live music, and thousands of revelers. The neighborhood also houses several restaurants (including a refurbished diner car), two breweries, and a distillery along with a miniature golf course and pickleball courts. Of course, there is still plenty of old to explore along with the new, like the spot where President Theodore Roosevelt took his oath of office and the President William McKinley Memorial (who’s assassination in Buffalo led to President Roosevelt’s first term). The biggest draw to Buffalo for many, though, is the city’s rich architectural history. The city boasts works from greats like Frank Lloyd Wright, Louis Sullivan, H.H. Richardson, and Frederick Law Olmsted. Stand in awe of Lloyd Wright’s genius at the Martin House. Admire Sullivan’s Guaranty Building—one of our country’s first skyscrapers. Stay in one of H.H. Richardson’s fabled insane asylums converted into luxury Hotel Henry. And spend an afternoon enjoying the early urban planning of

The city has plenty to offer, from history to recreation and food.

climbing wall at riverworks

canalside central wharf

canalside

m a rch • a p r i l 2 0 1 8

epicurean charlotte food & wine

volume 10 • issue 2

w w w.epi cu rea n ch a r l otte.com

RUNNING OUT OF ROOM FOR YOUR VINO?

original buffalo wings

niagara falls Several companies offer day tours from Buffalo to Niagara Falls, most of which provide a pick up and drop off from your hotel. Don’t forget your passport if you plan to visit the Canadian side!

www.e p icu re an c h ar l o t te .co m

volume 10 • issue 2

Let Kate find your perfect villa, complete with wine cellar!

beef on weck

KATE BRUCE TERRIGNO

REALTOR | BROKER kterrigno@dmahomes.com c: 631.903.3021

gene mccarthy's vidler's

SONGQUAN DENG/SHUTTERSTOCK.COM

Olmstead at Delaware Park (great spot for a picnic lunch). All that exploring will work up quite the appetite, and Buffalo has a cuisine all to its own to help fill it. To start, let’s talk about the food that helped put Buffalo on the food map—the chicken wing. Here in Charlotte, we’re used to wings done dozens of different ways like smoked, breaded with a spicy Asian sauce, or slathered with sticky BBQ sauce. Buffalonians would snub their noses at all of those. Wings are done one way—fried and then tossed in a combination of Texas Pete hot sauce and butter. While Anchor Bar holds title as the creator of the Buffalo chicken wing, each local has their favorite wing joint, like Gabriel’s Gate, where the wings have just enough sauce to stick to the crisply fried wings. Beef on weck is another local staple born in Buffalo. The base for the sandwich is the kimmelweck roll, which is where the sandwich gets its name. The white bread roll is heavily sprinkled with kosher salt and caraway seeds for a signature crunch. The cut side is then dipped in the jus from the roast beef that is hand carved and layered between the roll. Horseradish is typically served on the side. The many layers of textures and flavors are reason to wonder why anyone would ever leave Buffalo. While there isn’t an originator of the beef on weck, Schwabl’s serves up one of the best examples, along with some old Eastern European classics like goulash and dumplings. Not born in Buffalo but equally as popular among locals are fish fries. The flaky, moist hunks of haddock were formerly relegated to Fridays during lent. Today, a few restaurants, like Gene McCarthy’s, serve them year-round. Gene McCarthy’s also has an onsite brewery to help modernize the blue-collar watering hole and restaurant. For dessert, there’s only one choice—sponge candy. Try it in its classic chocolate covered spun caramelized sugar form at Watson’s Chocolate or in a more creative interpretation like sponge candy ice cream at Fowler’s Chocolates or sponge candy stout from Resurgence Brewing. Once you’ve exhausted Buffalo, don’t head back home without a trip to wine country or out to East Aurora. Buffalo is book-ended by two wine trails—Lake Erie Wine Country and the Niagara Wine Trail. Along the Niagara Wine Trail, you’ll encounter 19 wineries pouring Pinot Noir, Chardonnay, Riesling, and Cabernet alongside native Niagara grapes and ice wines. Lake Erie Wine Country is the largest grape growing region east of the Rocky’s and offers a variety of wines from fruity Labruscas to European styles. Like wine country, East Aurora shows you a less gritty side of Buffalo. East Aurora’s claim to fame is the birthplace of the American Arts & Crafts Movement, thanks in part to Elbert Hubbard and the Roycroft Campus. Hubbard moved to East Aurora 120 years ago and attracted a community of artists, craftsmen, and writers with him. Today, that creative legacy lives on in the artisans of the Roycroft Campus and the quirkiness of the village itself. Stop into Vidler’s 5 & 10 to see what souvenirs you can take home with you (when I was in East Aurora, a group of Vikings walked into the bar, because Vidler’s), taste the reputed best wings in Western New York at Bar Bills Tavern, or enjoy a creatively crafted ale at 42 North Brewing. Buffalo is definitely a city worth visiting. Just make sure you do it during the warmer months, unless you want to experience the reason why there are so many expats living here in Charlotte.E

ma rch • a p r i l 2 018

cork & crate the wine shop plaza midwood has been waiting for by brianna melanson images by bobby mack of mack photography

hristopher and Lakendra Walker’s mission is to give Charlotte a rare wine experience through their new business Cork & Crate. Located on Central Avenue, this cozy wine shop and tasting room is unlike any other in the area.

Partners in both business and marriage for 12 years, the wine shop is not their first career collaboration. Chris is an attorney and Kendra is a paralegal. When they aren’t at the wine shop, they’re still practicing law, training their new puppy, and parenting in addition to homeschooling their 9-year-old daughter. It’s impressive how they juggle everything so gracefully. Since they spend almost every waking hour together, Kendra would wind down with a glass of wine. That’s why they tell their customers that wine “saved” their marriage.

m a rch • a p r i l 2 0 1 8

epicurean charlotte food & wine

volume 10 • issue 2

w w w.epi cu rea n ch a r l otte.com

Kendra started to go to wine tastings, and eventually Chris would go with her for a romantic night out. It was during those magical moments they realized wine’s positive impact on their life. They embraced the wine industry, tasting wines from all over the world. They were especially inspired by the intimate wine shops where the owners would take their time to personally talk with the couple about their selections. Chris says the two knew that a wine shop would be a great addition to their lifestyle on a trip to Atlanta in April of 2017. It all fell into place fast, and it is precisely what they envisioned. They already had a realtor who knew what they were looking for, and in 30 days, they signed the lease with the landlord of the space. Cork & Crate opened to the public in September 2017, and they have really assimilated into Plaza Midwood’s unique culture. In less than a year, they’ve gained a hefty following and have been building a newfound relationship with Charlotteans. Chris and Kendra love being able to interact with everyone and teaching them beneficial information about wine. Kendra points out that Cork & Crate is the epitome of the phrase, “Good people, good times, good wine.” No matter what the price, from $13 to over $200, the Walkers have a wine perfect for you. Even if your budget is small, you’ll wind up bringing home a bottle that tastes expensive. Not every occasion is as special as a 15 year wedding anniversary, for instance. Those who love to indulge in wine aren’t always wine experts. Even if you do have something specific in mind, Chris and Kendra may have another suggestion that you may have not thought to try before. Going into your typical wine store can be intimidating, and the staff at a grocery store may not be well-versed in wine. Here, you can get away from the fluorescent lights and enjoy a pleasant buying experience. The friendly folks at Cork & Crate want to take all of the stress of wine purchasing off your shoulders. If you have no idea what to buy, they are confident that you’ll end up with an exceptional bottle that you’ll never second guess. The Rudd Samantha’s Cabernet Sauvignon 2013 Oakville Collection is one of the couple’s favorites for when they decide to have a very elegant date night or are celebrating something nice. Pamplune is a French grapefruit and peach Rosé that is currently in New York City’s top 10 wines. Kendra recommends it for a sweet date or a girl’s night. All your friends at the table will be able to smell the delicious fragrance as it’s poured. Chris says, “It makes me happy when someone takes their

first sip and confirms it’s good. And I know they’re not just being polite, because they’ll buy a second bottle.” They love hearing your feedback, so be sure to come back and tell them how your friend or significant other enjoyed the wine. The Walkers genuinely want your time there to be positive before you go off to your destination. Special wine tastings are held on Fridays for $8 to $15 depending on the varietals. Each week’s tasting includes five wines of a similar variety, like red blends or Merlots. This summer, they’re excited to bring back the Rosé tasting. They also have a tasting called “Oysters & Bubbles,” where they’ll serve oysters (included in the price) paired with Prosecco, Cava, Champagne, or Mimosas. During each tasting, Chris walks you through the wines, explaining each one and the story behind it. His profound sense of humor makes it an unforgettable experience, and you’re bound to make new friends and even see some familiar faces. During the tasting, you’re encouraged to offer your feedback by giving each wine a one to five star rating and a review, like if you found a particular wine to be too dry or just the right amount of oak. Chris and Kendra take these reviews into consideration when they go to restock their shelves. Kendra notes that through these tastings, they’ve been able to discern the distinguishable palate of the Plaza Midwood neighborhood. Currently, the neighborhood’s favorite found from their shelves is The Federalist’s Zinfandel 2014. Cork & Crate has hosted birthday parties, book clubs, ugly sweater parties, and more in their secluded back room, accommodating up to 40 people. Many people in the neighborhood are able to walk to the shop, but there’s also parking in front as well as at Nick’s Auto. For bigger events, they conveniently offer valet parking. The shop provides the wine in a signature Cork & Crate wine glass based on the number of people to be served. You can add charcuterie or other catering for a more filling menu. The Walkers will set up everything in the room for you from the food to the décor, so you’ll have nothing to worry about when it comes time for your special event. To really get the party started, belt out your favorite songs with their karaoke machine! The back room is open to the public as long as there aren’t any events booked—it’s where most of the Walkers’ favorite memories in the shop have been made. While the shop is open late—until 11 p.m.—the Walkers have made such strong connections with people around their elegant wooden table, that they’ve often been invited into their homes after closing to continue conversations. The fact

Cork & Crate is the epitome of the phrase, "Good people, good times, good wine."

www.e p icu re an c h ar l o t te .co m

volume 10 • issue 2

epicurean charlotte food & wine

ma rch • a p r i l 2 018

that people feel they can open up to them and feel so comfortable at the wine shop has been extremely rewarding to them. It’s a comfortable, casual environment, complete with a fireplace and beautiful paintings of Italy. Locals come in with their laptops to work while sipping on a glass of wine, which they offer by the glass. This year, you can look forward to more wines by the glass and a wine machine. Plus, now that they have a space to sell wine, the Walkers plan to travel to Europe to gather and bring back more ideas of premier wines to continue expanding their inventory. You’ll also want to keep an eye out for their very own food truck coming soon. Since the shop doesn’t have room for a kitchen (and Charlotteans can’t seem to get enough of food trucks), they’re creating their very own, and it’ll be parked in front of the shop. The Walkers don’t mean to brag but, they also excel in culinary arts. They’re thrilled to share their dishes, which will pair well with any of their wines. There’ll be a staple dish in addition to meals that will change from week to week. What can’t the Walkers do? They also plan to feature other local chefs to show off their food. Cork & Crate supports local as much as possible. All of their fresh flowers come from the beloved Midwood Flower Shop. Scott Reading, a Plaza Midwood resident for 20 years, made the backdrop with their logo as a gift. Now, customers take pictures in front of it for Instagram. Local artist Lee Halliburton designed the logo, and local artist Sarah Dowell painted the countries on the crates on top of their shelves. Plaza Midwood continues to exceed their expectations and is now on their radar for a new place to live because of all the wonderful people they’ve encountered along the way. Chris and Lakendra Walker are grateful for Charlotte’s prolific support and kindness. They are dedicated to making everyone feel satisfied with both their experience and wine purchase. Let’s raise a glass to the Walkers for being such a wonderful addition to Plaza Midwood.E

The Walkers are dedicated to making everyone feel satisfied with both their experience and purchase.

cork & crate 2413 central avenue • charlotte www.corkandcrate.com 704.900.5245 30

m a rch • a p r i l 2 0 1 8

epicurean charlotte food & wine

volume 10 • issue 2

w w w.epi cu rea n ch a r l otte.com

places to go, people to see

through the grapevine Sprouts Farmers Market is opening a Ballantyne-area store this April, anchoring the retail portion of the 13-acre Colinayre development. Sprouts offers thousands of natural, organic, and gluten-free items in addition to produce, meat and seafood, dairy, and bulk foods. www.sprouts.com

Reid’s Fine Foods has signed a lease to replace The Sandwich Club on the first floor of 121 West Trade Street. Offering both dine-in and to-go options for breakfast and lunch, they’ll also feature a wine shop, catering services, and their signature gift baskets. Expect them to open this spring. reids.com

Fuel Pizza at Park Road Shopping Center has closed. Be on the lookout for CAVA, a growing Mediterranean fast-casual restaurant, serving up healthy salads, grain bowls, pitas, and housemade juices. cava.com

The owners of Dressler’s and Dogwood Southern Table plan to open a new concept in the former e2 emeril’s eatery. Fin & Fino will have a seafood focus, complete with a raw bar. Expect the interior to feature white tile, stainless steel finishes, and sea glass tones, giving it a seaside feel, when it opens early this spring. rarerootshospitality.com

Paul Verica’s new Elizabeth restaurant will be named The Stanley, a throwback to the old Stanleyville Bar & Grill that once called the building at the corner of E. 7th Street and Pecan Avenue home. Verica closed Heritage in Waxhaw in October and is targeting a March opening for The Stanley.

FūD at Salud in NoDa has closed. While Salud Cerveceria will remain open, Jeff, FūD’s owner, will be teaming up with Queen City Grounds, a new coffee shop opening this spring at Skyhouse in Uptown. He’s also working on a food truck named FūD Truck. Best wishes Jeff!

Cookie Dough Bliss, a new cookie dough bar, is now open near Concord Mills, with plans to expand into Charlotte soon. The dough comes in more than a dozen standard flavors, and is served in cups, cones, pops, pies, and more. Yum! cookiedobliss.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

Bulldog Beer & Wine’s original Charlotte location has rebranded as a low-key, private club experience called Bulldog Dilworth. Adapting to cater towards customers who have been asking for spirits and draw in new ones that prefer them, the beer and wine menu, along with the grab-and-go options, will still be in place, but they’ve expanded to include liquors like tequila, bourbon, vodka, and rum. Like other private clubs in town, the bar will be members only, with membership cards costing $1 per year. Bulldog’s decor has been updated as well to reflect the change, including a new back patio, fresh interior paint, and plenty of wood work. www.bulldogbeerandwine.com

Jeni’s Splendid Ice Creams will open their first Charlotte scoop shop in South End this summer. Located in front of Design Center on Camden Road, Jeni’s ice creams have a uniquely smooth texture and buttercream body, with bright flavor and clean finish, without any synthetic flavorings, dyes, or mixes. jenis.com

Foxcroft Wine Co.’s SouthPark location has reopened after an interior face lift, including an updated bar, more two-top tables, and a fresh, lighter paint color, much like the East Boulevard location. Menu changes are also in the works, borrowing and playing on plates from its sister concept, Dot Dot Dot. foxcroftwine.com

Wahlburgers is set to open sometime in 2018 in the former Lure Oyster Bar location at the corner of Rea Road and Williams Pond Lane. The restaurant’s menu includes burgers, sandwiches, and salads, along with signature items such as tater tots and floats. www.wahlburgersrestaurant.com

Red House Café has opened at 3046 N. Davidson Street in NoDa. Aiming to be a family-friendly, comfortable gathering spot, they’ve transformed the former art gallery space into a farmhouse chic Italian-American restaurant. There’s also a walk-up window from which customers can order smaller entrées and desserts. theredhousecafe.com

Antonio Smallwood has begun remodeling the former Old Hickory House BBQ Restaurant, located at 6538 N. Tryon Street, and plans to open an upscale steakhouse called Prime. Look for the new restaurant to open this spring.

Philadelphia Deli Restaurant on Kings Drive has closed after nearly 50 years in business. Best wishes to the Drosinis family.

www.e p icu re an c h ar l o t te .co m

volume 10 • issue 2

march

april

02 Spring Home & Garden Show 30 Charlotte Craft Beer Week ninth annual Charlotte Craft Beer Week will -04 -08 The feature tastings and showcases of rare and exotic

Usher in spring and experience gardens filled with flowers, chic designer rooms and exhibits focusing on the best in landscaping, building, remodeling and decorating, all located under one roof. southernshows.com/sss

mar.

Holler & Dash is set to open in March in the Sedgefield area in South End. The menu is built around a core of simple biscuits as well as delicious specialty items, plus a variety of bowls, beignets, biscuits, parfaits, sandwiches, and salads. holleranddash.com

Pour Coffee Festival

brews and regional breweries, food and beer pairing events, brewery tours, and more. charlottecraftbeerweek.org

Charlotte’s first specialty coffee festival is making its debut. Coffee lovers come together to celebrate our area’s specialty coffee culture, sample dozens of unique coffees from around the globe, attend brewing demonstrations, mini workshops and educational discussions as well. www.pourcoffeefestival.com

17 Charlotte Goes Green St. Patrick’s Day Parade SYDA PRODUCTIONS/SHUTTERSTOCK.COM

A breakfast and lunch restaurant called Eggs Up Grill will open its first Charlotte location at the space formerly occupied by Rudy’s Italian Restaurant in The Shops at Piper Glen off Rea Road. www.eggsupgrill.com

The 21st annual parade and festival is an exciting all-day outdoor event featuring a music stage, crafts, food, beer and area vendors for the whole family. www.charlottestpatsday.com

16 -17

Heart of the Home Kitchen Tour Presented by The Symphony Guild of Charlotte, tour six beautiful homes close to Uptown with outstanding indoor and outdoor kitchens featuring bold design, innovation, and materials, plus tastings and demon strations by renowned chefs and artisanal food vendors. www.symphonyguildcharlotte.org/kitchen-tour epicurean charlotte food & wine

19 Tuck Fest -22

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

Charlotte Moo and Brew Festival

Queen’s Cup Steeplechase

Now in its fourth year, taste unlimited samplings from local breweries in addition to several regional and national ones, plus try some of Charlotte’s best restaurants serving up unique spins on burgers alongside popular musical act Shovels & Rope. mooandbrewfest.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 ma rch • a p r i l 2 018

scene around town

local flavor

wake up your taste buds this spring seared scallops with sweet potato hash chef aeisha davis • turnhouse grille

ingredients: • 4 medium sweet potatoes, diced • 4 tbsp blackening spice • ¼ c olive oil • 1 small red bell pepper, diced • 1 small green bell pepper, diced

• • • • •

1 small yellow bell pepper, diced 2 tsp shallots 2 tsp garlic ½ c cooked chopped bacon 3 scallops per person

1. 3.

Place diced sweet potatoes in a bowl with olive oil and blackening spice, mix well. Place on a cookie sheet and cook for 20 minutes or until sweet potatoes are soft. Let cool.

Heat a teaspoon of oil in a large sauté pan, add peppers, garlic, and shallots. Let sweat, then add the roasted sweet potatoes and bacon. Continue to cook until peppers are soft. Season scallops on both sides with salt and pepper. Heat 1 tablespoon oil in a nonstick skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1.5 to 2 minutes. Flip scallops and cook for another minute. Serve scallops over sweet potato hash.

vegetable pot pie chef eric gabrynowicz • tupelo honey

ingredients: • 2 sheets frozen puff pastry • 1 egg • 1 tsp + 2½ tsp kosher salt • 6 oz baby carrots • 6 oz green beans, halved • 4 oz okra, cut into ½” medallions • 6 oz butternut squash, small dice • ¼ c olive oil • 1 tsp kosher salt

• ¼ tsp black pepper • ½ c all-purpose flour • 3 tbsp olive oil • 1 c + 3 tbsp heavy cream • 3 1/3 c whole milk • rounded ½ tsp sage, dried, rubbed • rounded ½ tsp creole seasoning • ¼ tsp white pepper

1. Wedding Celebration at J. Sam's Wine Bar: Mitch & Kim Carpenter, Janice Turpin, Bride and Groom Denise Rosenblatt & John Rosenblatt, Linda Seligman, Jack Rosenblatt. 2. Foxcroft Wine Co. Tasting: Bryan High, Christina High, Shawn Paul, Avery Beck, Kevin Rate. 3. Enjoying Queens Feast Restaurant Week at Café Monte’s French Bistro: Jim King, Monte Smith, Mike Wilkinson. 4. Tailgating before the Panthers Game: Candi MeGee, John France, Jami Staziale, Dave Rhoten, Carolyn Rhoten, Rachel Holliday. 5. Opening Night of Flourshop: Brian Roth, JoBrent Diehl, Chef/Owner Trey Wilson, Bill Diehl. 6. Sip & Paint at The Bechtler Museum of Modern Art: John Pinto, Sarah Pinto, Amy Watson, Nancy Neill, Eric Stevens.

Cut the frozen puff pastry dough into (4) 5”x5” squares. Beat the egg until smooth, adding water if necessary to thin out the egg wash. Using a pastry brush, gently brush each square with egg wash, and sprinkle with salt. Bake according to package directions until crisp and golden brown. Toss the vegetables with olive oil and season with salt and pepper. Roast at 375°F for 15 to 20 minutes, or until tender. In a large pot, heat the oil over medium-high heat. Whisk in the flour and stir until smooth, about a minute. Slowly whisk in the milk and cream until smooth. Bring to a boil and cook for about a minute, until thickened. Add the seasoning and whisk to thoroughly combine. Add the roasted vegetables and gently stir to coat them. Divide the mixture into four equal portions, top with puff pastry squares and serve.

m a rch • a p r i l 2 0 1 8

epicurean charlotte food & wine

volume 10 • issue 2

w w w.epi cu rea n ch a r l otte.com

Drink responsibly. Corona Premierâ&#x201E;¢ Beer. Imported by Crown Im12 FL. OZ. SERVING AVERAGE ANALYSIS: CALORIES 90, CARBS 2.6 GRAMS, PROTEIN 0.7 GRAMS, FAT 0.0 GRAMS