Nov/Dec 2016

discover how to create calm during the holidays fa la la la la your way through chapel hill

unwrap the winter wine passport

a treasure map to yadkin valley wineries

november • december 2016

contents

BARRINGTO N’S ~

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Est. Est.

2014

2000

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smart ways to create calm as you rush from holiday to holiday Est.

2009

20 Total Wine & More.® The selection is incredible.

Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines and 2,500 beers. With over 130 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry.

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

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

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

Get Social With Us TotalWine.com

fa la la la la in chapel hill

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winter wine passport: a treasure map to yadkin valley wineries

in each issue 06 ripe for the picking

33 places to go, people to see

08 juicy morsels

34 scene around town

wine picks to usher in the cooler weather

seven things you probably don’t know about kiwifruit

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seats & eats

queen city q: charlotte’s king of quality barbecue

profiles of passion

spread the love this holiday season volume 8 • issue 6

a calendar of local events

check out who’s been out and about

36 local flavor

hot treats for the holidays

38 the juice

must-have products, hot topics and more

39 words to live by w w w.epi cu rea n ch a r l otte.com

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TASTE THE UNEXPECTED

dry-aged steaks house-made pastas fresh crudo

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

The award-winning steakhouse awaits your sensorial discovery.

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

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

and ELEVATE LIFESTYLE BEST NEW RESTAURANT of 2015

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 BREAKFAST • LUNCH • DINNER

555 South McDowell Street | 980 237 5354 EvokeRestaurant.com

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!

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

Open Brunch, Lunch and Dinner

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

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

704-552-1116 | www.cafemonte.net

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, Zenda Douglas, Courtney Matinata, Brianna Melanson, Catherine Rabb, Rachael White contributing photographers Angela Hopper Photography, Courtney Matinata, Orange County Visitors Bureau, Sam Dean Photography, Andrew Wilen

cover image Sam Dean Photography

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ripe for the picking

ripe for the picking

Kira Sol of Total Wine & More is excited about the 2014 Soldiers of Fortune Pinot Noir from Santa Barbara County.

Thomas Camps of Carolina Prime Steakhouse recommends the 2011 Avalon Cabernet Sauvignon.

Glass $7.50, Bottle $28.00

Bottle $19.99

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. The bright fruit and clean acidity make CAB a versatile food partner. Sip with anything including grilled burgers, pizza and rotisserie chicken.

This intense Pinot Noir boasts subtle hints of spice that accent the primary blackberry flavors.

Spice notes and hints of red fruit make this Santa Barbara wine equal to the area’s reputation. Terroir driven, complex, delicious and balanced, it’s a great wine for your holiday meals.

Dylan George of Pasta & Provisions recommends the 2011 Marziano Abbona Pressenda, Barolo DOCG this holiday season.

Bottle $33.99

Alluring aromas of violet, rose, dark berry and a hint of cured meat emerge on this firmly structured wine. The palate is rather extracted, offering rich black cherry, chocolate, tobacco and sweet spice alongside grippy tannins.

Giosue Coppola of Portofino’s Ristorante Italiano e Pizzeria suggests you try the 2011 Tenuta Fanti Sassomagno Rosso Sant'Antimowith your next meal.

Glass $7.00, Bottle $28.00

A blend of 60% Sangiovese, 25% Merlot, 10% Syrah and 5% Cabernet Sauvignon, this wine’s fruits of fragrant woods open the way to a delicate purple sweet and pungent spices.

Freshness and tannins give it longevity.

Bradley McClain of Good Food on Montford suggests the 2014 DeMorgenzon DMZ Maestro White from Stellenbosch, South Africa this winter.

Bottle $54.00

The nose shows notes of concentrated orange and yellow stone fruits, with a hint of spice, citrus and blossoms. The palate is full-bodied, textured and nuanced with a lingering aftertaste.

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Monte Smith of Café Monte French Restaurant and Bistro recommends the Rickety Bridge 2015 Pinotage from Franschhoek Valley in South Africa.

Bottle $26.00

Vibrant and juicy, this wine features layers of red fruit, raspberry, mulberry and hints of chocolate and spice. A good structure with a lingering aftertaste of red berries, it’s wellintegrated and velvety, and the big tannins are supported by the subtle oaking.

Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse really enjoys the 2015 Famiglia Bianchi Malbec.

Glass $9.00, Bottle $36.00

Dark violet in color with strong, perfumy aromas of plums, cherries, cola and spice, it’s fruit-forward and jammy on the palate with bold flavors of raspberries, cherry preserves, black pepper and tobacco. This full-bodied Malbec boasts grippy tannins, medium/high acidity and a semi-lingering finish.

Cooler temperatures, windy weather and winter vibes are in full swing. Another holiday season is here, and it’s, without a doubt, my favorite time of year to be in the Queen City. The only thing that could make it any better is the perfect drink and the perfect spot to go along with it.

drinks with kate

by kate bruce

Well, Epicurean readers, not to worry, because I’ve got you covered just in time for the holidays. Nestled on East Boulevard in Dilworth, you’ll find Foxcroft Wine Company, one of the few true wine bars in Charlotte. Foxcroft sets the ideal tone for sipping, tasting and indulging in all things delicious. Pull up a chair, and don’t bother looking at the menu … order a glass of Ayala Brut Majeur Champagne.

This French Champagne hits all the marks—well balanced, decadent in taste, glows gold in color and needs no help going down. Oh, and did I mention that it’s the only place in town where you can order it by the glass?

As you sit back among the wine-filled walls surrounded by rustic reclaimed wood, be whisked away to all things winter and burrow into this intimate, cozy spot. Whether you’re looking for the perfect night out with some friends or a relaxing date night, Foxcroft has you covered. And just in case Champagne isn’t your thing, there’s no need to worry, as the wine list doesn’t disappoint. So pop open the champs or cheers with your favorite juicy red and ring in the holidays.

I’ll be toasting you from afar! Until next time … cheers and enjoy!

You trim your tree.

We’ll clean your car.

Matthew Matinata of Old Stone Steakhouse is enjoying the Charles & Charles 2014 Post No. 35 Cabernet Sauvignon-Syrah.

Glass $9.00, Bottle $35.00

With aromas of cocoa, coffee, tobacco, sweet black cherry, licorice, underbrush, gravel and loads of cassis, it boasts intense dark blue/purple color with tremendous purity, depth and focus.

Tannins are present giving firm structure, yet the wine is still quite soft for being so young.

epicurean charlotte food & wine

GIFTCARD

Give the gift of a clean car at autobell.com

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juicy morsels

seven things you probably don't know about kiwifruit

reprinted with permission from brandpoint

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hen it comes to fruit, kiwis are often overlooked. 5. Kiwifruit is good for your gut.

But that’s a shame, because these tiny orbs pack big nutritional, culinary and palate-pleasing surprises. Following Kiwifruit provides prebiotic “food” for probiotics, the good are seven little-known facts about kiwifruit: bacteria that live in our digestive systems. So when you consume kiwifruit, you’re also feeding the 100 trillion little helpers in your gut, which support immunity, mood regulation and 1. There's no need to peel kiwifruit. metabolism. Give yourself a perfect pairing of probiotics and prebiotics by enjoying yogurt topped with chopped kiwifruit.

Kiwifruit is the perfect portable snack because it’s easy to eat.

Just cut in half with a knife and scoop with a spoon. That’s it— 6. Kiwifruit = delicious source of nutrients. just cut, scoop and enjoy. But before you cut, make sure it’s ripe.

Hold a kiwifruit in the palm of your hand and squeeze gently.

Kiwifruit is tasty, but that’s not all. A serving of Zespri SunA ripe kiwifruit will give to slight pressure. Once kiwifruit is Gold Kiwifruit has three times more vitamin C than an orange ripe, you can pop it in the refrigerator for up to two weeks and as much potassium as a medium banana, and a serving (assuming you can resist eating it on the spot). of green kiwifruit is high in fiber and a good source of folate.

2. Not all kiwifruit is green and hairy.

7. Kiwifruit makes a mean meat tenderizer.

The glycemic index, or GI, measures how a carbohydratecontaining food raises blood sugar. Fruits with a glycemic index (GI) less than 55 are considered low GI, meaning they produce a gradual rise in blood sugar levels that’s easy on the body.

Kiwifruit’s low GI scores (green kiwifruit is 39 and SunGold is 38) and high fiber content allow for a slower rise in blood sugar levels than other fruits, providing energy and helping to fend off blood sugar spikes and crashes.

4. Kiwifruit can ease digestive discomfort.

Feeling a bit backed up? Kiwifruit can aid digestive concerns in several ways. For constipation, researchers believe the soluble and insoluble fibers in kiwifruit can promote laxation.

For bloating, both green and SunGold varieties have actinidin, an enzyme unique to kiwifruit that helps break down protein and streamline digestion.

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Zespri SunGold Kiwifruit has a smooth, hairless skin and a The actinidin in kiwifruit that can help beat your bloat juicy, yellow flesh ... quite different than the fuzzy green kiwi- also makes the fruit a great meat tenderizer. Make your own fruit to which most Americans are accustomed. Their taste is marinade with two green kiwifruit, two tablespoons olive oil, tropical-sweet, like a cross between a mango and a strawberry. one teaspoon apple cider vinegar and a dash of salt and pepper.

Simply marinade for 10 to 15 minutes before tossing your beef, 3. Kiwifruit can help stabilize blood sugar. chicken or fish on the grill.E

slooping the kiwi Relax. "Slooping the kiwi" may sound risqué, but it's perfectly legal in all 50 states and is an accepted practice in virtually all world religions.

Learn how to do it—and why.

There's no "right" or "wrong" way to eat Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi: Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away!

It's loaded with nutrients and fiber, so rinse it off and bite right in! volume 8 • issue 6

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seats & eats

queen city q www.queencityq.com 225 e. 6th street • charlotte 16139 lancaster highway • charlotte 8524 pit stop court • concord 3016 weddington road • matthews

queen city q

one of the acclaimed favorites, the brisket or pulled pork plates, or simply opt for a Q Platter to get your hands on a little bit of everything. Just make sure to accompany it with one of the 18 side selections, like the popular mac n’ cheese or corn maque choux—both satisfying, Southern-style additions to complement your entrée choice.

If you’re looking to switch it up from your usual order, that’s okay too. Queen City Q understands your need for change and has a menu full of other appetizing options to keep you on your toes. The tacos, like the pulled pork or beef brisket interspersed with Lowcountry slaw, make great alternatives to your typical sandwich request, or a loaded up Angus beef burger will give you a break from barbecue all together.

Wings are another popular choice, particularly among the city’s sport-driven crowd. Stop in on the way to a Hornets game to get your fill on finger-licking picks like Buffalo or Chipotle Apricot. Or select from an assortment of apps to start your night off strong, such as hushpuppies, deviled eggs or the impressive nacho display stacked high with three different types of meats. Plus, there’s no need to let parking hassles get in the way of your evening appetite. You can get stress-free barbecue whenever the moment strikes since this savvy establishment validates customer parking in 7th Street Station (2 hours free before 5 p.m. Monday through Friday, and the duration of your visit free after 5 p.m. and Saturday through Sunday).

In addition to delicious dishes, Queen City Q takes pride in its drink list, so you can pair your meal with the very best in the range of refreshments. Happy hour specials can be found regularly, like specialty cocktail deals on Mondays and half-off wine on Wednesdays, and on top of 40-plus whiskey varieties, local craft beers are abundant. Take advantage of the craft beer certified bartenders on scene to help you choose between the discounted drafts come Tuesday.

Dining at Queen City Q is not only about the endless options available to you, including the convenience of multiple restaurant sites, but the hometown hospitality that comes along with them. The company focuses on the entire package, from kitchen quality to customer interaction, so whether you’re in Uptown or at one of the other locations in Concord, Matthews or Ballantyne, you can celebrate comfort food at its finest while experiencing the best of Southern service. Each venue features the same tasty menu (and plenty of wet wipes) among an approachable and relaxed atmosphere to perfectly fulfill your dining indulgence.E

charlotte’s king of quality barbecue article and images by courtney matinata

t

he Q is calling your name this cold weather season and is poised to bring you all the lip-smacking barbecue bliss you’re after. With four restaurant locations, plus additional stands inside Spectrum Center (formerly Time Warner Cable Arena) and BB&T Ballpark, Queen City Q has taken over the Charlotte barbecue scene with flavorful force.

We were first introduced to Queen City Q over four years ago when Bryan Meredith and his wife, Sue Johnston, began looking into restaurant opportunities in the interest of filling the barbecue void here in Charlotte. Despite North Carolina being notorious for its superior meat menus, Charlotte itself seemed to be lacking at the time in terms of quality barbecue offerings. With a shared goal of providing a consistent and reliable answer to the community’s cravings, Meredith’s team went to work to open the first Queen City Q among Uptown’s First Ward in February 2012, only to earn Charlotte Magazine’s award for Best Barbecue just three months later.

You’ll come to find that the aromas upon entering the restaurant’s adjacent garage can single-handedly substantiate the claim. Wafts of sweet barbecue fill the 6th Street block before you even step inside the space. Southern shabby chic décor meets Western flair as wood pallets, galvanized metal and vintage signs greet you at the door to bring a rustic feel to an already welcoming, fern-filled room. Bars bordering both sides of the entrance open up into a large dining room, and an exposed kitchen affords an unrestricted view at the delicious samples to come your way.

All meat at Queen City Q is smoked in-house—low and slow over hickory wood—and consists of five different varieties to satisfy your stomach: brisket, pork, chicken, ribs or sausage. The barbecue is prepared with a hint of Queen City Signature Sauce, and from there, you’re free to come up with whatever unique concoction suits your senses with the six house-made sauces awaiting you tableside. From Lexington Dip to Mustard-Style sauce, Eastern to Western North Carolina flavors, the Q knows that everyone’s tastes are different.

So whether you sauce it or not, the decision’s up to you.

Be forewarned, though, the decision won’t come easily when it’s time to narrow down this mouthwatering lineup.

As far as we’re concerned, you certainly can’t go wrong with

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profiles of passion

spread the love this holiday season

by brianna melanson images by lunahzon photography

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eftover turkey sandwiches after Thanksgiving are something I wait for all year, and they stretch that wonderful holiday flavor just a little longer. This year, I can’t wait to have a turkey panini with Chef Alyssa’s new Smoked Chili & Rosemary Mustard Spread. Andrew Wilen, Chef Alyssa’s husband and the manager at the Kitchen, backs me up on that, as sandwiches are his go-to lunch. The Mustard Spread goes hand in hand with a Champagne Tomato Jam. They are not your typical mustard and ketchup, but a duo that have countless uses.

Chef Alyssa, a native Charlottean, is a rising local celebrity as a skillful, health-conscious chef. She has witnessed Charlotte’s food industry grow and show increased support for local businesses. Together with Andrew, she wanted to build a culinary community without opening a restaurant, so they took a different approach. The couple’s business, Chef Alyssa’s Kitchen, has become well established in Atherton Market as the ideal place for fun cooking lessons, from beginner to advanced. They focus on using healthy and sustainable ingredients from local farmers, and the variety of classes make for a perfect date night, bachelorette party, mother-daughter bonding time, business team-building event or gift to yourself. You’ll strengthen your relationships in addition to being one step closer to a better cook at home.

After three years of Chef Alyssa’s Kitchen, Chef Alyssa and Andrew have achieved their first product line, named Chef Alyssa’s.

The direction in which they’d been wanting to evolve their business, they considered what people need at home and found that flavorful, healthy and versatile condiments were a natural fit.

The two first asked themselves what would stay fresh in a bottle and with what products they were willing to accept that challenge. Then, Chef Alyssa made the spreads for events— some with extravagant five course meals—after which guests would go back to the kitchen and beg for the condiment recipe over everything else on which they feasted. After an event at Davidson Farmer’s Market, Chef Alyssa received raving about the Champagne Tomato Jam. Seeing their potential, Chef Alyssa continued making the spreads for events and gauging the response. Finally, they knew the spreads were something special and that there was certainly a niche to fill.

Now the spreads are sure to make a routine appearance on families’ shopping lists. Made with all natural and preservativefree ingredients, Chef Alyssa and Andrew use them all the time in their own home and are incredibly proud of the products

they’ve developed. Chef Alyssa explains their differences: “The Mustard is more of a robust savory, but it’s very wellbalanced, and then the Tomato has a little more kick and is tangy. All in all, you could eat them plain on cheese, charcuterie, roasted vegetables or burgers, but you can also cook with them.” Andrew adds that if you grill salmon, for instance, and add the mustard, it becomes an entirely new dish— these condiments are certain to “amp up” your favorite foods.

This will be Chef Alyssa and Andrew’s first Thanksgiving at which they will officially have the spreads, so they’re understandably excited to incorporate them into the holidays.

Thanksgiving is the highlight to Chef Alyssa’s year, where, as tradition, she cooks savory meals for her family. Andrew helps with the cooking when he can, and says his prep work, like dicing, has improved. Chef Alyssa agrees.

For dinner, she cooks a turkey and a brisket. She also likes to have something with heat like a sausage or stuffing, as well as something creamy. With the growing popularity of Friends-givings, Chef Alyssa suggests you tell your guests what to bring in advance so that the meal is balanced. And for dessert, Chef Alyssa always has an appetite for fresh pumpkin pie. Andrew prefers her Chai-spiced carrot cake, which Chef Alyssa says is super easy to make. “It’s definitely a winner,” she adds, “and we almost can’t do without it on our Thanksgiving sides menus.” Be sure to check out their calendar for upcoming holiday cooking classes before they sell out!

So what’s down the road for Chef Alyssa’s Kitchen? Look for their one-of-a-kind spreads in local stores like Queen City Pantry and more to follow, as the two are confident their spreads are worthy of eventually being in even more great stores. Chef Alyssa and Andrew plan to even reach out to people through interactive online videos in order to teach people at home and those outside of the Charlotte area. After their success with kids’ camps and summer classes, they’re also looking to get more children and families involved.

In time, Chef Alyssa and Andrew would love to move into their own space, and after further developing their shelfstable spreads, they’d like to add to their brand with a variety of refrigerated goods. Now that’s something to look forward to!

Chef Alyssa’s Smoked Chili & Rosemary Mustard and Champagne Tomato Jam Spreads will make an excellent gift this holiday season for those aspiring chefs.E Find out more by visiting www.chefalyssaskitchen.com.

Chef Alyssa’s Smoked Chili & Rosemary Mustard and Champagne Tomato Jam spreads make an excellent gifts for the holidays.

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tesy our int c e l o artic randp b

ess than a month separates Halloween from Thanksgiving. And, this year, Christmas, Hanukkah and Kwanzaa are all within a day of each other, and the two multi-day holidays both end on New Year’s Day. With end-of-year celebrations coming one after another, transitioning from holiday to holiday can ratchet up your stress level.

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If you really want to enjoy the holiday season to the fullest, it’s important to find ways to create calm in the chaos of party preparations, gift shopping, meal planning and other forms of busyness. Here are some tips to remain calm and in control as you move through the hectic pace of the holidays:

have a plan The holidays are busy and stressful enough without adding uncertainty and last-minute challenges into the mix. Plan ahead for holiday celebrations so that you know well in advance what you’ll need to make a memorable gathering. The further ahead you plan, the more time you’ll have for preparation, so go ahead and create your Thanksgiving menu while you’re sneaking treats from the kids’ Halloween stash. Start your Christmas shopping list at the same time.

Establishing a budget can also help ensure you stay calm during the holidays. Overspending is one of the most stress-causing experiences of the season.

Planning how much you’ll spend for gifts, decorations and entertainment can help remove the stress of watching the bills pile up.

relieve stress with renting

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The amount of clutter you need in your home always seems to increase with the holidays—from Halloween costumes and decorations to dishes and silverware for meals. Trying to gather everything in time can be stressful, and figuring out where to store it all after the holidays are over can be even more frustrating. Renting holiday-related items can be a hassle-free way to get what you need without the expense of buying, the logistical challenges of borrowing and the headache of storing stuff after the holidays. Local rental stores carry everything you need to move quickly and calmly from holiday to holiday.

You can rent chafing dishes, silverware, dishes and linens for a big Thanksgiving meal, and decor for Christmas and New Year’s. You can find tables and chairs, lighting, centerpieces and even portable dance floors for New Year’s parties. Visit www.rental HQ.com to find an American Rental Association member store in your area, and remember to reserve items early, as the holidays are a busy time for rental stores as well.

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re-purpose recipes

There’s a reason the holidays are called the most wonderful time of the year. It’s an opportunity to reconnect with loved ones over delicious food and shared traditions.

But playing hostess can sometimes feel more like a burden rather than a blessing. This year, keep your holiday gathering fun, not frantic, with these headache-free holiday hosting tips.

Your guest list probably changes from celebration to celebration. Thanksgiving, Hanukkah and Kwanzaa are for spending time with family, and your annual New Year’s Eve party involves practically everyone you know. Trying to make different dishes and entirely unique menus for every one of those holiday celebrations could drive you crazy.

Try re-purposing recipes and reusing dishes that are easy to make, impressive to eat and work for you and your budget. For example, the punch you made for Halloween could also be great for New Year’s, especially with a grownup flare. The pumpkin cheesecake that was the perfect ending to your Thanksgiving menu can be just as delicious for New Year’s. Since each event will probably have a different guest list, it won’t look like you’re repeating yourself.

put time on your side.

Start your dinner or cocktail party prep as soon as possible to make room for any last-minute surprises, like forgetting an ingredient or unexpected guests.

Developing a checklist and assigning manageable to-dos each day will help prevent you from feeling overwhelmed. For example, once the invitations have been extended, plan the menu, gather recipes and put together a grocery list. Take inventory of your cooking supplies, serving dishes and tableware. While cleaning the house, identify what decorations are needed.

soothe your senses

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Gaudy store displays, flashing holiday lights, blaring TV and radio commercials—the sights and sounds of the season can sometimes get to be too much. Soothing your senses can help create calm amid the chaos. While it may not be possible to completely unplug from the sensory overload the holidays can become, certain tactics can help you relax.

Try using aromatherapy at home and even in the office to create a scented oasis of serenity. Scented candles, potpourri or room spray in popular holiday aromas like pine, cinnamon, peppermint and vanilla can subliminally create calm. Music is also one of the most enjoyable aspects of the holiday season.

If you love holiday music, playing it in the background while you tackle chores like meal prep or gift-wrapping can help relax you and put you in a festive mood. Or, if you’re feeling overloaded with holiday music, put on something else that you find soothing, like classical music, jazz or hip hop.

Whatever works for you is the right background music to help you enjoy the season!E

know when to buy, when to DIY and when to ask for help.

From appetizers to desserts, determine what on the menu can be homemade, made ahead of time or storebought and how guests can contribute. Figure out what is actually feasible for your meal—it’s OK if you can’t make everything from scratch. If you’ve never made homemade pie, there’s no reason to put your culinary skills to the test the night before. If budget allows, buy prepared dishes or desserts from the market and place on festive platters. Find do-ahead recipes that can be stored in the fridge until they are ready to be served. By prioritizing your menu and asking for help, it will alleviate unnecessary stress and allow you to enjoy the event.

the extra time celebrating with family and friends.

Make sure to choose products that can stand up to heavy foods, such as mashed potatoes and gravy or stuffing. Try using eco-friendly products, such as Chinet® Classic White plates and bowls. They’re made from recycled material and biodegradable in home composting, leaving you to only feel guilty about that second helping of green bean casserole. And if your guests are known to be animated, opt for recyclable disposable wine glasses such as Chinet Cut Crystal® wine glass. It will hold up the event’s style without sacrificing your favorite stemware.

set the scene the night before.

Focus on setting the table, deciding where to put the drinks and gathering extra seating and decorating the night before. That way, the day of the party, you just have to worry about putting out the food and drinks. While last minute rearranging is bound to happen, conquering the planned details ahead of time will help keep you sane.

deck the dinner table with a napkin fold.

For a sophisticated yet deceptively easy place setting idea, consider using a perfectly coordinated line of disposable tableware and add a napkin fold as a pretty and practical accent. Although some napkin folds can be intricate, try a unique design such as a poinsettia ditch the pile of dirty dishes in favor that can be made in a matter of minutes. Include comof disposable tableware.

Instead of standing over the sink cleaning, spend plementary greenery or pine cones for a festive touch.

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fa la la la la in chapel hill by zenda douglas images courtesy orange county visitors bureau

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hapel Hill, in any season, is a lovely town. It is especially so during the holidays, when shimmering lights, holiday ornaments, Christmas trees, holiday house tours and carolers are on display. With many of the town’s 30,000 students returning to their family homes for the holidays, it’s a little quieter, and visitors can take advantage of fewer crowds at restaurants and places of entertainment. Even so, Chapel Hill is vibrant and filled with youthful energy.

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Over the years, Chapel Hill has evolved from a sleepy college town—home to the University of North Carolina— to a sophisticated hub of activity in the Triangle. Residents and visitors alike declare that the sky is a little bit bluer— Carolina Blue to be specific—than in other places. The summers may be a tad cooler and the winters a smidge warmer in this place that’s been dubbed the “Southern bit of heaven.”

Chapel Hill holds a special place in a lot of hearts across the country, and not just alumni of the University of North Carolina, but also lovers of history, beautiful small towns and the South in general. It’s a town brimming with culture and the arts and one where people of all ages are active and visible on Franklin Street, the center of it all.

Start your visit to Chapel Hill by checking into The Carolina Inn, a Destination Hotel featuring 185 charming and well-appointed guestrooms, including seven luxury suites. The Carolina Inn and its Crossroads Chapel Hill restaurant were awarded AAA’s prestigious 2015 Four Diamond ratings, marking 18 consecutive hotel honors and 13 straight restaurant recognitions.

An institution on the University of North Carolina campus for close to 100 years, the Inn still carries on the Southern tradition of hospitality and dining. The Carolina Inn will be all dressed up for the holidays with elaborate decorations based on the traditional song, The Twelve Days of Christmas. A number of holiday activities are planned, including breakfast with Santa, cookie decorating, festive meals and holiday teas and a display of gingerbread houses. Horse drawn carriage rides will also be available.

Across the street from the Inn is the Ackland Art Museum, which houses an encyclopedic collection of more than 17,000 objects, drawings and prints representing Asia, Africa, Europe and America, with works ranging from ancient times to the 21st century. Always free, the museum is renowned for its collection of Asian art. On exhibit now is Extended Remix: Contemporary Artists Meet the Japanese Print. Also, Politics As Usual—ways in which artists engage with the power structures of their times—is on display.

There’s a special place for kids up to 10 years of age in Chapel Hill as well. Kidzu Children’s Museum highlights arts, science, technology and literature, all while presenting fun and engaging hands-on exhibits. Favorites include The Makery, Gravitron and Farm to Fork. There’s also a large-scale climbing wall and the immense Tarheel Treehouse.

Speaking of Tarheels, visitors can’t fully experience Chapel Hill without a visit to the Carolina Basketball Museum. Situated next to the Dean E. Smith Center basketball complex, this 8,000-square-foot interactive museum is a must for sports lovers.

Holiday shopping will be a breeze here. Some of the downtown features include T-shirt and memorabilia shops, gifts, collectibles and clothing stores. You can buy everything from unique gifts to custom jewelry or bike shorts to hip trendy fashions. University Mall remains a favorite for shopping. Also on the edges of town, you will find A Southern Village and Meadowmont, two neighborhoods complete with sophisticated shopping.

Plus, don’t forget about neighboring Carrboro, known as ῾Paris of the Piedmont,’ an eclectic community that boasts Carr Mill Mall. For cooks, hosts and foodies, there’s no better place than A Southern Season, one of the largest specialty-only gourmet markets in the United States. This 60,000-square-foot emporium is filled to the brim with gourmet foods, a deli, chocolates, coffee, tea, wine and beer as well as kitchen gadgets, house and home items, gift baskets and fresh flowers.

Outdoor lovers will want to visit the North Carolina Botanical Garden, a conservation garden and the largest botanical garden in the Southeast. This garden contains piedmont nature trails, mountain, coastal plains and sand hills habitat collections, ferns, carnivorous, aquatic and rare plant collections, an extensive herb garden and plant family garden. A 29,000-square-foot “Green” Education Center welcomes you to the space.

See the Sculpture in the Garden, the annual display of nearly 50 one-of-a-kind sculptures from North Carolina artists throughout the garden this year through December 11, and the Saving Our Birds exhibit is on display through December 16.

History buffs will enjoy the many walking tours, including Historic Franklin Street, Historic Northside (African American Community) and the Old Chapel Hill Cemetery. These tours are provided by the Preservation Society of Chapel Hill and are affordable at $5. Tours are also available of the UNC campus, the oldest state university in the country.

Don’t leave town without a new perspective on the stars provided by the Morehead Planetarium & Science Center.

The Planetarium once served as a NASA training center for astronauts and now presents exhilarating star shows.

The summers may be a tad cooler and the winters a smidge warmer in this place that’s been dubbed the “Southern bit of heaven.”

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

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shopping on franklin street

franklin street at night Orange County Visitors Bureau; Bryan Pollard/Shutterstock.com

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morehead planetarium & science center

carolina basketball museum

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a chapel hill feast for every palate Restaurants and food are plentiful in Chapel Hill and Carrboro, with everything from Asian and Mexican cuisine to deli counters, brewpubs, coffee shops and ice cream parlors. Following are a few of our favorites.

Dine in the upscale expansive indoor space or outdoors on the front porch or by the fire pit at Crossroads Chapel Hill. Either way, you’re in for a special meal. Situated in the historic setting of The Carolina Inn, the restaurant strives to build on its already stellar reputation and become a gathering place for residents and visitors alike. The menus focus on regionally-sourced ingredients that are grown, caught and raised locally. Get started with a sharing plate of crispy NC oysters served with a country ham leek reduction and artichoke relish, or fried green tomatoes with horseradish dressing and crumbled Bleu cheese.

Next, choose from among a goodly number of small and large plates, including SunBurst trout served with fresh black-eyed peas, roasted peppers, Swiss chard and corn milk butter. Wrap your palate around the spring pea and fresh linguine with grated Grana Padano cheese and shaved black truffle. By all means, save room for dessert, like the local fruit or berry cobbler or the salted caramel and pretzel milkshake. An impressive wine list provides excellent choices to accompany every course.

Bring back childhood memories with a visit to Sutton’s Drug Store, featuring an old fashioned soda fountain, you-name-it milkshakes and terrific cheeseburgers. Open for breakfast, lunch and dinner, make a day of it by indulging in pancakes for breakfast, a specialty hot dog for lunch and a turkey on focaccia sandwich for dinner. Go big and try a triple-decker sandwich.

When only Southern home-cooking will do, Chapel Hill has the place that beats out all rivals. Mama Dip’s has been serving up fried chicken, smothered pork chops, chicken and dumplings, collard greens, fried okra and all the rest for years now, becoming a downtown tradition. If you’re around for New Year’s Day, enjoy a special meal of collard greens for lots of money, black-eye peas for good luck, pork for good health and

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yams to sweeten things up. Don’t leave without trying the sweet potato biscuits, and take home a few sauces from the general store.

Get the best view of downtown with a visit to Top of the Hill Restaurant, Brewery & Distillery.

A landmark in downtown, TOPO, as it’s known, brews all of its beers right on the premises. You’ll find daily drink specials to accompany a creative and upscale menu, which often includes ingredients from TOPO’s own award-winning beers and spirits. Try the TOPO Carolina Whiskey and Coke slow-braised boneless beef short rib with roasted vegetables and mashed potatoes, or the Arizona Chicken served with gemelli pasta, black beans, roasted corn and chipotle cream sauce with scallions, tomatoes and white cheddar cheese. For a satisfying lunch or light supper, enjoy the avocado and cheese flatbread.

All the weathervanes posted in A Southern Season’s restaurant, Weathervane, point south as a tribute to Southern service and hospitality. Weathervane’s lovely outdoor patio serves as a fine retreat and a perfect place to enjoy a scrumptious meal on a fall day.

Open for breakfast, lunch, dinner and Sunday brunch, you can’t go wrong with their contemporary cuisine with a Southern flair. Enjoy their sweet tea glazed salmon along with a small plate of fried green tomatoes and okra.

New on the scene is Tandem in Carrboro’s Carr Mill Mall, where the cuisine reflects influences from Morocco, France, indeed, the world. Inspire your palate with lamb shank served with Freekeh grain, baby turnips, apricot, pistachio, mint and Harissa jus, or the Moroccan vegetarian Tajine with seasonal vegetables, olive oil, saffron, turmeric and paprika.

There’s something sure to satisfy every appetite and please every taste in Chapel Hill.E

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sutton's drug store

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winter wine passport a treasure map to yadkin valley wineries by catherine rabb images by sam dean photography

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t’s time! The Yadkin Valley ‘Winter Wine Passport’ is back for its eighth year, providing a winter full of tastings at charming wineries, admission to three special food and wine events and keepsake mementos from each of 10 participating vineyards.

elkin creek vineyard

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epicurean charlotte food & wine

The 2016-17 Winter Wine Passport is a collaborative effort of the Surry Wineries association in Surry County, less than two hours north of Charlotte. The passport program, which runs November 25 through March 19, 2017, is your personal ticket to spend the winter touring the rolling countryside of the Yadkin Valley.

At each stop along the way on the passport path, you’ll receive a complimentary wine tasting and a special gift (a wine charm handcrafted by Janice Wahl, who owns Adagio Vineyards with her husband, Tim). There are festive food and wine events during January, February and March, which are free for passport holders, and several dozen restaurants and hotels in the area offer additional discounts to passport holders.

“It’s a fun way for people to celebrate winter—a treasure map guiding them to the Surry wineries,” says Louis Jeroslow, winemaker at Elkin Creek Vineyard. “Enjoy visiting wineries, seeing beautiful vineyards and spending time with new friends met along the way.”

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elkin creek vineyard

This year’s participating wineries are Adagio Vineyards, Brushy Mountain Winery, Carolina Heritage Vineyard and Winery, Elkin Creek Vineyard, Grassy Creek Vineyard and Winery, Roaring River Vineyards, Round Peak Vineyards, Skull Camp Winery and Brewery, Slightly Askew Winery, and Stony Knoll Vineyards.

Past participants rave about the program and are first in line when tickets go on sale. The passport is a popular holiday gift, so purchase in advance, as the number of passports is limited.

The Winter Wine Passport program is special in many ways, but the most impressive aspect is the spirit of collaboration and support shared by the Surry wineries. Pat Colwell of Carolina Heritage Vineyard & Winery had a previous career (and an MBA) in marketing.

While taking classes in viticulture and enology at Surry Community College, she noticed that in classes, someone from pretty much every winery in the area was also attending Surry. She also noticed these were small farm wineries and began to consider how these small producers could work together to create larger events and bring business to the area. In March 2010, Colwell and her husband, Clyde, submitted a proposal to the Surry County Commissioners for a small grant to promote the wineries. The funding of the grant was important to helping create a thriving and closely knit community of wineries in Surry County.

Colwell also points out, “It is important not just here, but everywhere, for county commissioners to understand what a powerful and positive impact they can have on a community with their support.” The Surry Wineries organization not only hosts successful

annual events together, but has also enabled participating members to form strong community bonds.

Louis Jeroslow at Elkin Creek Vineyard says, “It is really a special bond we all have—we collaborate and support each other in every way we can.”

The supportive spirit is evident to any visitor, as tasting room staff often recommend other wineries in the area a guest may enjoy. A friend of mine who has been a passport holder for several years says, “I’ve never been to another wine region where I’ve been encouraged to visit other wineries. It’s refreshing, and welcoming, and one of my favorite parts of visiting wineries in the Surry area.”

The Surry Wineries are part of the Yadkin Valley AVA, or American Viticultural Area, in the Foothills and Piedmont of the Blue Ridge Mountains. Jeroslow notes, “Three things make the Yadkin Valley a special place for winemaking: the unique soils, some similar to those found in Tuscany; the latitude, which is shared by other fine wine regions in Spain and California; and the climate, which is similar to that of Bordeaux.”

He points out that growers and winemakers in the Yadkin Valley have a direct analog to Europeanstyle wines, and points to a variety of factors that tie regions—an ocean apart—together.

As it does for growers in Bordeaux, weather matters here, and each year’s wines reflect that with vintage variation. Each of the participants has a different style, a different vibe and different wines.

The variety of the wines produced by the Surry wineries is huge. Over 40 varieties of grapes are grown and all sorts of wine styles are made. At Carolina Heritage Vineyard & Winery, grapes are grown organically, and they craft both red and

“It is really a special bond we all have—we collaborate and support each other in every way we can.”

cabins at grassy creek winery

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2016-2017 winter wine passport Winter Wine Passports are available for purchase at www.surrywineries.com and all participating wineries.

Prices are $55 for individuals and $95 for couples.

When you purchase before November 13, you'll receive an early bird special of only $50 for individuals and $80 for couples.

Discounted lodging is available all winter for passport holders, including vineyard lodging at Elkin Creek Cabins at Elkin Creek Vineyard, Klondike Cabins at Grassy Creek Vineyard and Winery, Askew House at Slightly Askew Winery, Roaring River Vineyard and Lodgings, and the Winery and Vineyard Houses at Round Peak Vineyards. The Fairfield Inn & Suites in Elkin is another option.

deck the halls at elkin creek vineyard

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

And yes, these are interesting and very fun folks with fascinating back stories. Ask Jeroslow at Elkin Creek about the years he and his partners spent with the Blue Man Group. Chat with Pat Colwell at Carolina Heritage Vineyard and Winery, who spent years in a high-powered corporate career, about the challenges of organic growing and production of wines. Each place you’ll visit has a story to tell, and you’ll love hearing them. Supporting local is the buzzword these days, and it doesn’t get much more local than this.

The wineries are an easy drive from the Charlotte area, easy enough that a day trip is very do-able, but there are lots of lodging options for a more leisurely visit. Most of the wineries are fairly close to Elkin, North Carolina, which has a number of fun and approachable dining options. I like to start or end a visit at the delightful Brushy Mountain Winery tasting room on Main Street in Elkin. Try a glass of their lovely barrel fermented Chardonnay. You may want to visit a couple of stops in one trip, or spread them out to brighten up the winter months.

My advice is to visit the general website, and then visit the websites of each participant. I’ve found Facebook is most helpful when planning a visit, especially if you’re trying to coordinate a visit to coincide with an event at the winery, as most have an active presence and lots of great info.

The 2016-17 Winter Wine Passport is a terrific idea, a ticket to a wonderful adventure and a bunch of fun. Spoiler alert to any of my family reading this … guess what the family holiday gift will be this year?E

Helping people find a wine that appeals to their personal taste— even if it's at another winery— is a mission shared by all of the participating properties.

Fo r n o u r i s h m e nt a n d distractions along the passport route, take advantage of discounts at the following business surrounding the Elkin area: Dodge City Steakhouse, Southern on Main, 222 Public House, Prime Thai Café, Harry’s Place, Royall’s Soda Shoppe, Yadkin Valley General Store and Diana’s Bookstore & More.

www.surrywineries.com

white wines in dry and sweeter styles, as well as growing organic blueberries for wine, and making a popular spice scented wine, called Glugg, that is a nod to the European holiday wine. It got so popular, however, that they had to start offering it year round.

Round Peak Vineyards produces superb dry wines from grapes grown on property, including one of my favorite summer wines, a Rosé made from the grape variety Sangiovese, a variety also found in Tuscany. Also connected with Round Peak is Skull Camp Winery and Brewery, which offers slightly sweeter style wines and craft beers. Slightly Askew Winery makes a wide variety of wines from local and non-local grapes, including some fan favorites that have berry flavors.

Really, the variety is endless, and Jeroslow says that one of the things he enjoys most as a winemaker is helping people find a wine that appeals to their personal taste—even if he points them toward another winery—a mission shared by all of the participating properties.

There’s an old saying in the beverage business that wine people are interesting and fun people. One of the great joys of exploring a unique region like this one is the opportunity to meet and chat with some very special folks. These are people who care about their products—often personally overseeing each step in the process—and who deeply care about their community and their guests.

Because of the close-knit nature of this group— and the fact that these are relatively small producers—quite often, you’ll meet these people and be able to really dive into the spirit of the place.

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places to go, people to see

through the grapevine

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Nan and Byron’s restaurant in South End quietly and permanently closed its doors after nearly three years in business. Be on the lookout for a new concept coming in.

Health-casual restaurant Freshii is targeting an October opening in Piedmont Row in SouthPark. Operated by local franchisee James Hudgens, the menu features customizable items ranging from soups and salads to wraps, bowls, burritos, juices, smoothies and more. www.freshii.com

Charleston’s famous Oak Steakhouse will open next spring on the ground floor of the new SunTrust building at the corner of Sharon Road and Ashley Park Lane (behind Whole Foods). Oak is an award-winning classic American steakhouse with sister locations in Charleston, Atlanta and Nashville. oaksteakhouserestaurant.com

Charlotte Christmas Village will be taking over Romare Bearden Park November 24 through December 24. This Germaninspired Christkindlmarkt will feature vendors in wooden huts, dance and choral performances, specialty foods and glühwein, a spiced wine served hot. Come out and shop for traditional handmade crafts and gifts. www.cltchristmasvillage.com

Burtons Grill & Bar is scheduled to open November 1 in Park Road Shopping Center. The 5,950-square-foot space will open for lunch and dinner. Burtons is chef driven, with a menu of scratch made, locally-inspired dishes, and is committed to using only the freshest ingredients with creative cooking techniques. burtonsgrill.com

The Common Market has reportedly signed a lease for a new location to after the closing of their South End location due to development. Owner Blake Barnes isn’t ready to disclose exactly where just yet, but this is great news for fans! commonmarketisgood.com

Conrad Hunter, owner of Foxcroft Wine Co., will be opening a speakeasy in the Park Road Shopping Center Backlot underneath the Flying Biscuit early next spring. With a Prohibition-era vibe, the focus will be on cocktails and hospitality.

“We’ll have the best bourbon and scotch collection in Charlotte,” says Hunter.

There will be about 75 seats and a 1920s/1930s feel complete with tin ceilings, pleated banquettes and a large wall of liquor. The speakeasy will be named “…”, encouraging visitors to label it as they wish. foxcroftwine.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

Charleston favorite O-Ku has opened in Atherton Mill in South End. O-Ku celebrates authentic Asian cuisine with a Southern approach, with a menu that focuses on unique ingredients and sophisticated presentations boasting petite plates, sushi specialties and signature beverages. o-kusushi.com

Boston-based chain b.good’s first Charlotte location is set to take one of the three spots on Church Street overlooking Third Ward at 400 South Tryon. Boasting “real food fast,” the menu will feature kale and grain bowls, salads, all-natural burgers and sandwiches, smoothies and more. www.bgood.com

The Turnhouse Grille has opened in the space formerly occupied by Tiki Hideaway under Jason’s Deli across the street from Park Road Shopping Center. Owners Andy Pressley and John Cates have been friends (and in the restaurant business) for years and are excited to bring this grille to the Montford Park neighborhood. www.turnhousegrille.com

Ink n Ivy will open soon in uptown Charlotte. The restaurant and bar will serve typical American cuisine, and cocktails will be extremely approachable and creative.

Chef Josh Arnold joins the group from Rusty Rudder in Cornelius to run the kitchen. A huge patio overlooking Romare Bearden Park is sure to be popular. charlotte.inkanivy.com

Cluck ‘n Cup, known for its incredible chicken pot pie and broccoli casserole, has closed the doors on its South End location. There’s no word on the reason behind the abrupt closure, but the Uptown location seems to be safe from the threat of closing for now. www.cluckncup.com

A new concept is coming soon to the old BAR Charlotte location at 6th and College Streets Uptown. Lucky’s will be an arcade style bar with vintage games and 90s music. Look for them to open by the end of the year.

The Mandrake Tapas and Wine on W. Trade Street Uptown has closed.

A cantina-style Mexican restaurant will take its place later this year. Stay tuned for more information.

Epicurean Charlotte Food & Wine associate editor Ashley Summerlin tied the knot to longtime boyfriend Zach Chappell in a wedding on Isle of Palms, SC, surrounded by friends and family.

Congratulations and best wishes to the newlyweds!

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epicurean charlotte food & wine

november

december

05 Pirates' Christmas at the 01 McAdenville Tree Lighting

ceremony takes place at Legacy Park in downtown Carolina Renaissance Festival The McAdenville, and the “big switch” is pulled at 6:00 p.m.

ARRRRGH! Enjoy special pirate entertainment all weekend long and start your holiday shopping early at the Fairhaven Village Marketplace! www.carolina.renfestinfo.com

to start another Christmas Town USA season. The lights glow nightly through December 26th. www.mcadenville-christmastown.com

Ward Holiday Home Tour 09 Friendsgiving at Metropolitan 02 Fourth The 39th annual installation of this walkable tour 04 includes admission to several private residences that are

Give thanks, break bread and toast in the holidays at Metropolitan’s first Friendsgiving. The centerpiece of the evening is an exquisite four-course menu, with wine pairing, prepared by Dressler’s. A portion of the proceeds will benefit SHARE Charlotte. www.metropolitanclt.com

10 Southern Christmas Show -20

Elisanth/shutterstock.com

Rhino Market & Deli will be opening a second location early next year in Uptown. The eatery, which opened its original location on W. Morehead Street in 2014, has signed a lease to occupy 2,900 square feet at 400 South Tryon.

Congratulations Rob! rhinomarket.com

beautifully decorated for the season, choir and hand bell ensemble performances, horse and carriage rides throughout the neighborhood, wine and beer samplings and tasty treats (while they last). www.fofw.org

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Jingle Bell 5K Run/Walk

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CLT New Year’s Eve

Check out the holiday trees, mantles, doors and more at the Southern Christmas Show at The Park Expo & Conference Center. Munch on tasty treats, sway with yuletide entertainment and come ready to have a blast. southernshows.com/scs

A tradition since 1947, the Uptown parade is complete with dance and choral performances, marching bands from around the region, larger-than-life floats, balloons and some of your favorite characters.

www.novanthealththanksgivingparade.com

Ring in the new year with live music, ice skating, carriage rides, face-painting and fireworks in the heart of Uptown. This year’s activities will take place in NASCAR Hall of Fame Plaza.

www.charlottecentercity.org

24 Novant Health Thanksgiving Day Parade

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One of the most spirited fun runs in the nation, this fun and festive 5K benefits arthritis research! Get in the spirit on race day by wearing holiday-themed costumes and tying jingle bells to your running shoes. www.arthritis.org/get-involved/jingle-bell-run-walk

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scene around town

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

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crew at zada jane’s restaurant l to r: Aaron Prudhomme, Illyria Kelly, Donnie Simmons

epicurean charlotte food & wine

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tasting nc wines at harris teeter l to r: Kim Cagle, Brett Andersen, Chris Creech, Christine English

tying the knot in isle of palms l to r: ECFW associate editor Ashley Summerlin and husband Zach Chappell

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grand opening of o-ku sushi l to r: Kimball Brienza, Jasmine Beck, Steve Palmer

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enjoying brunch at café monte l to r: Booboo the dog, Tony Chahine, Ambriel Taylor, Ross Ghantous, Ann Ghantous, Michael Chahine

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courtesy Angela Hopper Photography

enjoying sos 2016 in n. myrtle beach l to r: Bill Grist, Alex Bethune, Jack Rosenblatt, Linda Seligman, H. Lee Brown, Charles Willis, Betty Ann Juberg

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local flavor

hot treats for the holidays chicken with fennel and tuscan kale courtesy chef alyssa

ingredients: • 3 chicken breast • ¼ c flour • 2-4 tbsp clarified butter • ½ fennel bulb, thinly sliced • 5 leaves lacinato Tuscan kale, de-stemmed and sliced

Season chicken with salt and pepper and dredge in the flour. Melt 2 tbsp of clarified butter over medium-high heat. Add the fennel and cook until golden brown. Add the kale and cook down until wilted; season with salt and pepper. Remove from the heat and set aside. Wipe out the pan, then melt the remaining clarified butter. Add the chicken breasts, leaving 30-45 seconds between each breast. Cook chicken until golden brown on one side, then flip the chicken and give it about 2 minutes on the opposite side. Add the white wine and deglaze the pan. After about 30 seconds, when the alcohol is cooked off, pour in the chicken stock. Bring to a boil and reduce the liquid by half. Add the fennel and kale mix and warm with the chicken. Add the rosemary and a sprinkling of salt and pepper and allow the sauce to come to a boil. Remove the chicken and place onto the serving plate. Once the sauce reaches the desired thickness, turn off the heat and swirl in the softened butter. Spoon the sauce over the chicken breast and garnish with extra rosemary and/or fennel fronds.

eggplant parmesan chef giosue coppola • portofino’s ristorante italiano e pizzeria

ingredients: • 1 large eggplant, peeled and cut into ⅓-inch slices • 2 eggs, beaten • 1½ c seasoned dry bread crumbs

• • •

¼ c olive oil 3 c spaghetti sauce ½ lb shredded mozzarella cheese • ⅓ c grated parmesan cheese

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Portofino’s Ristorante Italiano e Pizzeria, where a passion for great food and a love for quality pay homage to the glories of the Italian kitchen.

“Best Italian Restaurant in Charlotte”!

http://portofinos-us.com • Like us on Facebook!

5126 Park Road 704.527.0702 3124 Eastway Drive #500 704.568.7933

8128 Providence Road #100 704.542.9911 2127 Ayrsley Town Boulevard 980.297.7090

Financial Planning for Women,

by Women.

Like a fine wine, a good Financial Advisor takes years to mature. At Adams-Moore, we have more than 100 years of combined experience. Allow our compassionate all-female advisor team walk you through the often complicated maze of financial planning.

Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices and let stand for 30 minutes. Rinse and pat dry. Dip each eggplant slice in the beaten egg and dredge with breadcrumbs. Heat the oil in a heavy skillet. Over medium high heat, fry the eggplant in hot oil for about 2 minutes on each side until golden brown. Drain on absorbent paper. Preheat the oven to 350°F. Arrange half of the eggplant slices in the bottom of a baking dish sprayed lightly with nonstick spray. Spread half of the sauce over top. Sprinkle with half of the mozzarella and half of the Parmesan. Repeat layers. Bake for 20 to 25 minutes or until mixture is bubbly.

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BENVENUTI!

• 1 sprig rosemary, coarsely chopped • salt and pepper to taste • ¼ c white wine • ½ c chicken stock • 1 tbsp butter, softened

Kim Adams-Moore

epicurean charlotte food & wine

PrinciPal

Adams-Moore

(704) 227-0786

“White Glove Brokerage”

Kim@Adams-Moore.com

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words to live by

the juice

Recipes That Make You Shine from the Inside Out

Join the No-oven Pizza Revolution

$19.95 • www.amazon.com

www.ironate.com

Beauty Foods is filled with recipes you can make at home that are specifically designed to feed your body with all the nutrients it needs to glow. YouTube sensation Caroline Artiss offers a no-nonsense approach to eating clean for body and mind to get you looking and feeling great. Artiss starts with a diagnostic glossary of ῾Beauty Ingredients’ that highlights the best things to feature in your daily food regime, then offering a selection of fresh and inventive drinks that use everyday ingredients as well as superfoods.

No longer do you have to preheat your oven for 30 minutes to get a perfect, crispy pizza from scratch to your plate in just minutes. The all new Ironate is ready to cook your perfect pizza crust at blistering high temperatures in less than 10 minutes. It works on almost any cooking surface—glass, induction, gas or even grill or camp fire. Plus, it’s perfect for all kinds of pizza, from an artisan, neapolitan pie with buffalo mozzarella to just a regular frozen supermarket pizza.

$39.95 • www.amazon.com

Cold brew coffee is all the craze, but what do you do when you’re on the go? The Dripo 2-in-1 slow-drip cold-brew Coffee Maker and Tumbler is the first of its kind cold brew coffee maker that brews in a fraction of the time at only two-and-half hours. A cup brewed in the morning can be enjoyed by the time someone reaches their desk at work or as an afternoon pick-me-up instead of waiting until the next day or paying more at a coffee shop.

Prepare an Entire Meal in One Pan

$59.99 • www.bedbathandbeyond.com

Say goodbye to a kitchen sink full of greasy pots and pans with MasterPan’s innovative, multi-sectional pan, which helps saves users time and money by cooking up to six different foods at once. Made from 100 percent cast aluminum design, not only can you fry and grill on it, but it’s also oven safe, giving users major food options to easily satisfy whatever their taste buds crave. These pans are durable, versatile and eliminate the number of dishes in your sink significantly.

Enjoy Crispy, Healthy Chips in Just Minutes

from $19.99 • www.ronco.com

Potato chips are the number one snack food in America. Can't get enough? Turn a simple potato into perfect potato chips using your microwave oven.

The Ronco Chip-Tastic lets you make potato and sweet potato chips with no added calories from greasy frying, preservatives or chemicals. Chip-Tastic chips are only three calories per chip, saving you four times the calories over store-bought chips. The Chip-Tastic also makes delicious fruit crisps, like apple, mango and pear. Use the included Slice-o-Matic food slicer for perfect food slices every time.

Meet Fondue’s Cool Cousin

$115.00 • www.swissmar.com

A tradition from Switzerland, raclette dinners are fun for everyone! Get out of the kitchen and spend time with your family and guests by grilling meals right on the main table with the Swissmar Eight-Person Classic Raclette Party Grill. This red enamelled stainless steel raclette party grill features a non-stick reversible grill / crêpe top that’s ideal for grilling meats and veggies, and is perfect for grilling sandwiches, eggs, bacon, pancakes and dessert crêpes.

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Make Cold Brew On the Go in Less than Four Hours

“great wine is a work of art. it... sharpens the wit, gladdens the heart, and stimulates all that is most generous in human nature.” h. warner allen

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volume 8 • issue 6

Relax responsibly.

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